Salted Caramel Bread and Butter Pudding
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
This salted caramel bread and butter pudding has become my go to dessert when I want something impressive but honestly quite simple to pull together. There's something so comforting about transforming humble bread into a luxurious custard based treat, and the whole thing comes together in just an hour from start to finish. The eggs provide wonderful protein to keep you satisfied, while that gorgeous salted caramel drizzle on top makes it feel like you've spent all day in the kitchen when really you've barely broken a sweat. I love how forgiving this recipe is too, perfect for using up bread that's seen better days, and it never fails to win over everyone at the table.
Ella x
Ingredients
- 4 nullstrong black tea bags
- 300 gbrown sugar(fine)
- 250 gbutter
- 600 gbread
- 200 gsugar
- 4 nulllarge eggs
- 15 mlvanilla extract
- 10 gsalt
- 150 gcaramel sauce
- 50 gunsalted butter
- 20 gflaky sea salt
Detail level
Instructions
- 1
Preheat the oven to 180°C. In a medium saucepan, bring the tea bags and brown sugar to the boil, stirring to dissolve the sugar. Remove from heat and let steep for 5 minutes.
Tip: Steeping time can vary depending on desired tea strength.
- 2
Remove the tea bags from the saucepan and let cool slightly. Whisk in the butter until melted.
Tip: Be careful when removing the tea bags as they may be hot.
- 3
In a large bowl, whisk together the bread, sugar, eggs, vanilla extract, and salt until well combined.
Tip: Use a stand mixer or whisk until smooth and even.
- 4
Pour the tea mixture over the bread mixture and stir until the bread is evenly coated.
Tip: Make sure to distribute the tea mixture evenly for an even flavor.
- 5
Pour the caramel sauce into a small saucepan and place over medium heat.
Tip: Cook until the caramel is smooth and well combined with the butter.
- 6
Pour half of the bread mixture into a 20x20cm baking dish and drizzle with half of the caramel sauce.
Tip: Repeat the layering process with the remaining bread mixture and caramel sauce.
- 7
Sprinkle the flaky sea salt over the top of the pudding.
Tip: Use as much or as little as desired for the perfect balance of flavors.
- 8
Bake for 35-40 minutes or until the top is golden brown and the pudding is set.
Tip: Keep an eye on the pudding to avoid overcooking.
- 9
Remove from the oven and let cool for 10 minutes before serving.
Tip: Serve warm and enjoy!
- 10
Optional: top with unsalted butter and additional caramel sauce for extra flavor and texture.
Tip: Feel free to customize to your liking!
Recipe Variations
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