Yield: Serves 10 | Prep Time: 1 hour 25 minutes | Cook Time: 55 minutes
Make sure to thoroughly dry out the bread cubes before baking. That makes it easier for them to soak up the custard, so each bite is as sweet as can be.
INGREDIENTS
Bread Pudding
1 (1-pound) loaf brioche or challah bread (see notes)
4 cups half-and-half
8 large eggs
1¼ cups packed light brown sugar
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
Salted Caramel Sauce
½ cup packed light brown sugar
8 tablespoons unsalted butter, softened and cut into chunks
½ cup light corn syrup
1 tablespoon bourbon (optional)
1 tablespoon large flake sea salt
½ teaspoon vanilla extract
Topping
8 tablespoons unsalted butter, cold
½ cup packed light brown sugar
⅓ cup all-purpose flour
½ teaspoon salt
1½ cups coarsely chopped pecans
DIRECTIONS
1. For the bread pudding: Cut the brioche into 1-inch cubes and let dry on the counter overnight or toast lightly in a 200°F oven for 5 minutes.
2. Coat a deep 9 × 13-inch baking dish with cooking spray. Place the bread in the dish. In a large bowl, whisk the half-and-half and eggs until smooth. Add the brown sugar, vanilla, and cinnamon and stir to combine. Pour over the bread cubes, toss lightly to coat the bread, and let stand for 1 hour, gently stirring once or twice.
3. For the salted caramel sauce: In a small, heavy saucepan, combine the brown sugar, butter, and corn syrup and bring to a gentle boil over medium heat until the butter melts and the sugar dissolves. Immediately reduce to a low simmer and cook for 5 minutes, stirring only occasionally. Let cool for 5 minutes, then stir in the bourbon, if using, sea salt, and vanilla. Set aside to thicken.
4. For the topping: Preheat the oven to 350ºF.
5. In a large bowl, combine the butter, brown sugar, flour, and salt with 2 forks or a pastry blender until you create large crumbles. Stir in the pecans and spread over the top of the bread mixture. Bake for 45 minutes. Let cool on a wire rack for at least 15 minutes. Gently reheat the caramel sauce, if necessary, drizzle over the bread pudding, and serve.
NOTES
This is best made with a sweet, eggy bread such as brioche or challah (like the Hanukkah Challah Bread). If unavailable, use Hawaiian bread or a similar bread if possible.
The caramel sauce needs to be made slightly ahead to cool and thicken, and can be made hours ahead of time, covered and refrigerated, and gently reheated. The recipe makes 1½ cups of sauce. Refrigerate any leftover sauce to drizzle over ice cream or other desserts.