White Chocolate Salted Caramel Challah Bread Pudding
You may recognize this week’s guest contributor as one of the culinary masterminds at Karen’s Café. We are thrilled that Jenn Brodsky is sharing the recipe for one of her favourite winter desserts, White Chocolate Salted Caramel Challah Bread Pudding.
Prep Time: 30 minutes
Cook Time: 1 hour, 10 minutes
Total Time: 1 hour, 40 minutes
Yield: 12 Servings
- 8-10 cups leftover challah bread cut into two-inch cubes (I like to trim the crusts off but it’s not necessary)
- 4 cups half-n-half (may substitute whole milk but don’t go lower in fat than that)
- 5 eggs, beaten
- 2 tbsp vanilla
- ¾ cup melted butter (approx. 12 solid tbsp)
- 1¼ cup brown sugar
- ¼ cup granulated sugar
- ¾ cup pecan or walnut pieces(optional)
- ¾ cup white choc chips or chunks (optional)
- ½ cup butter
- ½ cup brown sugar
- ½ cup heavy cream
- 1 tbsp sea salt flakes
- Preheat oven to 350°F.
- In a large bowl, whisk together half-n-half, eggs, and vanilla extract.
- Gently add bread cubes into egg mixture, tossing it gently.
- Add white chocolate chips and pecans if using, and toss to evenly disperse.
- Pour into a well buttered 9″ x 13″ baking pan.
- In medium saucepan, melt butter over medium heat. Once butter is melted, remove from heat and add brown and granulated sugars. Whisk until glossy smooth.
- Pour butter/brown sugar mixture all over bread pudding and gently smooth.
- Cover baking dish with tin foil and bake for 45 to 55 minutes.
- Remove foil and bake for an additional 10 to 15 minutes or until bread pudding is golden brown.
- Set pudding aside to cool while you whip up the salted caramel sauce.
To make the salted caramel sauce:
- Melt butter in saucepan over medium heat.
- Remove from heat and stir in brown sugar and whisk until smooth.
- Stir in heavy cream and sea salt flakes and continue whisking until smooth.
- Pour caramel glaze over bread pudding. Serve warm.
- May top with fresh whipped cream, heavy cream, or ice cream.
Variations and Tips
- Instead of or as well as the white chocolate chips and nuts, try adding frozen raspberries or blueberries, raisins or other dried fruit for a total of 1½ cups of add ins.
- If you are making this for a dinner or to take to someone’s house, follow steps one through eight, and make the salted caramel sauce. Ten minutes before serving, reheat at 350°F for 10 mins, warm the sauce, and top at the last minute.
- Keep a large ziplock in the freezer and add the last few pieces from your weekly challah until they add up to enough for a recipe.