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

Directions

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.