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Salted Caramel Bread Pudding with Vanilla Ice Cream
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Salted Caramel Bread Pudding With Hazelnut Brittle

This Salted Caramel Bread Pudding 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 Time30 minutes
Cook Time1 hour
Servings 10 people
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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

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.