Very crusty and chewy artisan bread (like sourdough) – while it will work just fine, it will not be as soft and custardy. This is because once soaked in the egg mixture, it will disintegrate into breadcrumbs Just be a bit more gentle when tossing in egg mixtureīread that is TOO stale – slightly stale bread is ideal (see recipe notes), but bread that’s so gone dry it crumbles into breadcrumbs when you crush it, or if it’s rock hard and you can’t tear it by hand, or so solid you can grate it into bread crumbs, it is no good. Stale plain cake – I personally am not the type to leave leftover cake lying around until it becomes stale, but if you happen to, then by all means use it. Raisin bread or other similar flavoured bread that will suit a sweet dessertīuttery breads – like brioche and challah Plain white bread – sliced, unsliced, loaf, block, rolls, hot dog or hamburger buns However, my recipe includes directions for the best way to layer pre-sliced bread as well.Īs for what type of bread, it’s best to use a soft plain or sweet bread: I think it’s better to use bread that hasn’t been pre-sliced because then you can cut or tear it into chunks so you get a better custardy texture inside and WAY better crunch on the surface - very appealing characteristics of a Bread and Butter Pudding that I deem company-worthy! But ANY plain bread will work just fine – pre sliced or not. This is a stale plain white cob loaf that I had leftover from a recipe that never happened.
SALTED OR UNSALTED BUTTER FOR BREAD PUDDING PLUS
What you need for Bread and Butter Puddingīread…butter… and just a few other things: eggs, milk, cream (or more milk), sugar (less than in most recipes you’ll find), plus sultanas or raisins, cinnamon and vanilla for flavour. You may even top with freshly whipped cream.And while it’s well-known as a rustic, home-style dessert of frugal origins, nowadays the humble Bread and Butter Pudding even makes an appearance on the menu at upscale bistros! Though admittedly, they tend to make it with rich and extra-buttery bread like brioche and challah, which gives it a really luxurious edge.īut today, we’re using old school, economical everyday plain white bread. 😇 Though I think you’ll agree there’s nothing economical about how this tastes!!! This is drizzled all over the warm caramel bread pudding when you are ready to serve it. This salted caramel sauce uses butter, brown sugar, heavy cream, and sea salt. You may substitute whole milk for half-n-half if needed. Soak brioche or challah bread in half-n-half, eggs, butter, brown sugar, and vanilla. You can even use french bread but you may need a tad more butter and sugar. Both types of bread work beautifully in this salted caramel bread pudding. Challah bread is very similar except it uses oil instead of butter and more eggs. What is brioche or challah bread? Brioche is a pastry of French origin that is similar to a highly enriched bread, and whose high egg and butter content give it a rich and tender crumb.
So how do you make this sweet Salted Caramel Bread Pudding? This Salted Caramel Bread Pudding takes it a step further and is drizzled with a homemade salted caramel sauce. They decided that soaking the bread in milk and eggs and baking it make a decadent, melt-in-your-mouth pudding-like texture. This popular dessert came about many, many years ago when bakers had to figure out what to do with the crusty day-old bread. Salted Caramel Bread Pudding is a decadent dessert made with brioche or challah bread, half-n-half, eggs, butter, and brown sugar topped with a silky smooth salted caramel sauce.īring on all the salted caramel! There's something so comforting about a warm bowl of bread pudding.
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