Bread and butter pudding was never my favourite of desserts, I think it was mainly due to the currents and the fact it was made from slices of white buttered bread. After baking it looked like slices of white buttered bread with black specks all over it. Only recently has it become a pudding I really love and that is due to the number of different ways of making it - with currents, with chocolate and recently I saw a raspberry and whiskey Burns Night version.
I decided to bake this pudding after I was left with almost a whole loaf of Brioche. I had brought it to make Eggs Benedict but only required two slices. After a bit of searching around the net I was able to piece together my own version of 'salted caramel bread pudding'. It is very easy to make the caramel with the added salt gives it that savoury yet sweet taste.
When you assemble the pudding and bake it you will find molten caramel inside and the top turns crumbly/crunchy. It will rise when you bake it so make sure you leave enough space in the oven but as soon as you take it out it will start to settle and sink back in to the dish. Crunchy on top, soft and smooth inside.
Serve with ice cream.