Bread Pudding with Salted Caramel and Hazelnut Brittle

Bread pudding is a severely underrated dessert (in my humble opinion). This dessert is my go-to when I am looking for an easy dessert to serve a crowd. I consider it one of my comforting fall staples. Did I mention you can prepare this a day ahead? And that it feeds a crowd? So go ahead and make your Bread Pudding with Salted Caramel and Hazelnut Brittle for a crowd. I promise they will be impressed!

This bread pudding recipe is the epitome of indulgence, blending the simple goodness of (fresh or stale) brioche bread with a rich, custard and then topped with vanilla ice cream and salted caramel. It is a great way to use up any leftover bread that you have lying around! While I choose brioche, feel free to substitute any bread you like. Bread pudding is a great dessert to customize and tweak to become your own! So, if you would like to switch up the toppings- I recommend serving this with fruit or a fruit compote instead of caramel. I do think the ice cream is mandatory (kidding, sort of).

Bread pudding has a timeless appeal, making it a classic treat enjoyed by families for generations. It’s not only a fantastic way to repurpose stale bread but also an excellent way to create a dessert that oozes homely charm. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is easy to follow and is sure to fill your home with the enticing aroma of vanilla and cinnamon.

In developing this recipe, I pulled from some of my favorite chefs. The Bread Pudding base is custardy, thanks to the tempering of the eggs and cream. It is also baked in a water bath or bain marie. These two techniques I borrow from the incredible Martha Stewart! The recipe is a mixture of an adapted version of Martha Stewart’s bread pudding, a classic salted caramel, and this hazelnut brittle.

The BEST Bread Pudding with Salted Caramel and Hazelnut Brittle

This recipe is so warm and cozy. It is perfect for a fall evening! The custardy rich bread pudding is topped with vanilla ice cream, a sweet and salty caramel and a crunchy nutty hazelnut brittle.

PRep TimePrep Time 30 minutes mins

Cook TimeCook Time 1 hour hr

Servings 10 people

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Equipment

• 8X8 pan
• Roasting pan (for water bath)

Ingredients

• 1 tablespoon unsalted butter softened, to grease baking dish
• 16 ounces brioche cut into 1-inch cubes
• 2 cups milk
• 3 cups heavy cream
• 4 large eggs plus 1 large egg yolk
• 1 cup sugar
• ½ teaspoon salt
• 1 tablespoon pure vanilla extract
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 2 cups boiling water for roasting pan

Salted Caramel

• 1 cup 200g granulated sugar
• 6 Tablespoons 85g unsalted butter, room temperature, cut into tablespoons
• 1/2 cup 120ml heavy cream, room temperature
• 1/2 teaspoon salt

Hazelnut Brittle

• 2 cups 400 gramsgranulated white sugar
• 1/2 cup water
• 1/2 cup 113g unsalted butter
• 1/3 cup light corn syrup
• 1/2 teaspoon baking soda
• 8 ounces roasted hazelnuts (preferably without skinsO

Instructions

Bread Pudding

• Prepare an 8X8 baking dish by greasing it with 1 tablespoon of unsalted butter
• Put cubed bread slices in a very large mixing bowl.
• In a separate medium bowl, add the eggs, egg yolks, sugar, spices, and vanilla.
• In a medium saucepan, add the cream and the milk. Heat over r medium-high heat until just simmering and then remove from heat.
• Add cream mixture to egg mixture. Whisk constantly, while pouring the cream mixture into the eggs with a slow, steady stream
• Pour mixture over the bread in the large bowl, folding so all pieces are covered in liquid and pressing down to make sure all are submerged. Let rest for at least 30 minutes up to 2 hours.
• Preheat oven to 350F.
• Using a slotted spoon, transfer all bread pieces to the greased pan. Pour the liquid at the bottom of the bowl on top of the bread pieces.
• Place pan inside a roasting pan and pour boiling water into edges of the roasting pan to create a bain maire. Add water slowly ensuring that the water reaches 1/2 way up the dish, no more no less.
• Bake until golden brown, about 40 minutes. Look for set edges and mostly set center, very very slightly jiggle is okay.
• Let the dish cool for at least 20 minutes before slicing.

Salted Caramel

• In a medium saucepan, pour granulated sugar. Turn heat to medium and stir constantly with a non-stick spatula. The sugar will clump at first but will then melt. As it melts, it will turn amber and more liquid.
• When sugar is melted completely, stir in butter. The mixture will bubble and fizz but continue stirring. When fully combined, add in cream and mix. The cream will cause the mixture to rapidly bubble, continue pouring. Stir to just combine and then stop stirring and let the mixture come to a boil for 1 minute.
• Remove from heat and stir in the salt. Use immediately or pour into a heatproof container and let cool before placing the lid on. Caramel will keep in the refrigerator for up to 1 month

Hazelnut Brittle

• Line a large baking sheet with a silpat or parchment paper.
• In a large saucepan, combine the sugar, water, butter and corn syrup and bring to a boil. Cook over medium-high heat, stirring occasionally, until the caramel is light brown and reaches 300° F on a candy thermometer, about 10 minutes. Note that around 250° F the mixture will start to thicken.
• Remove from the heat and carefully stir in the baking soda.
• Stir in the nuts, then immediately scrape the brittle onto lined baking sheet. Spread the brittle into a thin, even layer. Work fast – it will set quickly. Sprinkle with salt.
• After the brittle cools for at least 30 minutes, you can break it into large chunks.
• Stored in an airtight container at room temperature for up to 1 month.

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@lilypcrumbs

A little asmr baking for ya. Bread pudding is so underrated. It feels like a warm hug. Its a cozy meal, a cozy dessert if you will. My favorite fall dessert. #saltedcaramel

♬ Great Pumpkin Waltz – Vince Guaraldi Trio