Challah bread soaked in custard and a homemade caramel sauce. Topped with sea salt flakes for the perfect sweet and salty combination!
1 loaf challah bread
4 cups half & half
3 whole eggs
2 tsp vanilla extract
1/4 cup light brown sugar
1/4 cup granulated sugar
2 tbsp Danish Creamery butter, melted (unsalted)
8 tbsp Danish Creamery butter (unsalted)
1 cup heavy cream
1 cup light brown sugar
2 tsp sea salt
maldon salt flakes for garnish
In a medium saucepan, melt the butter, brown sugar, salt and heavy cream. Bring to a boil, reduce heat to medium and simmer for 2 minute, stirring constantly. Remove from heat and let slightly cool.
In a large mixing bowl combine half and half, eggs, brown sugar, granulated sugar, melted butter and vanilla extract. Whisk until smooth.
Slice the brioche into 1/2 inch pieces. Arrange in a 12-inch round baking dish, making sure they slightly overlap. Pour the custard over. Pour half the caramel sauce and reserve the remaining half for later. Cover and refrigerate overnight.
Preheat oven to 350 degrees F.
Remove the cover and bake for 35-40 minutes or until golden brown. Heat the reserved caramel sauce and pour over the bread pudding. Garnish with sea salt flakes.
Serve as is or with a scoop of ice cream! Whipped cream works too!