Simple Bread Pudding With Salted Caramel Sauce
Okay…and I made it snow confectioners sugar too. It was so tasty! Especially the crunchy parts on top. YummO!
Just a spinoff – from the previous How to Make Bread Pudding Without a Recipe
I made bread pudding again, no raisins or fruit, no nuts, but a lot of flavor with vanilla, cinnamon and other favorite spices. This time I used brioche and added salt to the caramel sauce.
I’m sure it’s not just me who loves the flavors of the basic ingredients; you know? Not when you use local dairy cream, milk, half and half, butter; a bread choice you like…a lot. Yumm!
And the caramel sauce is so darn good I just need a vehicle for it. Oiy!
Salted Caramel Sauce
1 cup packed brown sugar
4 Tbsp unsalted butter
1 tsp sea salt, or to taste
1/2 cup half and half
1 Tbsp real vanilla extract
Mix all ingredients in a saucepan and simmer over low heat, stirring continously or until thickened and (5-8 minutes). Keep in mind it thickens more as it cools. Serve warm, at room temperature or chilled.
Refrigerate in an airtight container up to 2 weeks.
When using caramel from refrigerator, you can slightly warm to make it easier to drizzle.
I make my brown sugar
I can use the dairy farm’s bottle, this caramel sauce won’t last long.
Now this made my granddaughter like it! The idea was stuck in my mind from a heavenly Italian Cream Cheesecake I had recently; it was covered in powdered sugar ♡ My granddaughter and I think it really enhanced this bread pudding.