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Sunday, 25 January 2015

Salted Caramel Bread and Butter Pudding



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.


Salted Caramel Bread and Butter Pudding

Note: This is a brioche bread pudding, however I found that 1 large loaf wasn't quite enough, so I add in about 4 slices of thick cut white bread (crusts removed)  Depending on the size of your brioche loaf you may need to do the same.

For the caramel
125ml double cream
1 tsp sea salt
60 ml cold water
200g sugar
2 tbsp golden syrup

For the pudding
1 large brioche loaf (you may also need about 4 slices plain white)
150g brown sugar
1 tbsp vanilla extract (I used vanilla bean paste)
750 ml whole milk
750 ml double cream
6 large eggs


First make the caramel by placing the sugar, syrup and water in a heavy based saucepan and bringing to a rapid boil.  Allow to darken for about 5/6 minutes until you have a strong caramel colour BUT IT IS NOT BURNT!  (if you want to be precise, boil until it reaches 180C)



Off the heat, pour in the double cream, BE CAREFUL, and whisk until smooth.  Then add the salt.  Set aside.

Preheat the oven to 160C.  Butter the sides of a large ovenproof dish. 

In a large bowl mix together the eggs, sugar, milk, cream and vanilla.  I used an electric hand mixer because I found it difficult to whisk in the eggs without making a mess with a hand beater.  Set aside.



Cut up the brioche in to cubes.  Remove crust from white bread and do the same.  Place in the bowl with the eggy mixture.  Press down in to the liquid, turn over with a large spoon.  Be careful here as the brioche melts into the liquid quick and you want to try and keep the chunks.



Pour HALF the mixture in to the cooking dish.  Pour over half the caramel sauce.  Pour over the rest followed by the remaining caramel sauce.

Bake for 1 hour 15 minutes until brown all over.  On removing from the oven it will have puffed up but will soon sink while resting.


Enjoy.