CARAMEL CHALLAH BREAD PUDDING

INGREDIENTS

• 2 lg. Eggs + 1 yolk (beaten)

• 2 1/4 cups of milk 

• 1 Tbsp of vanilla extract 

• 1/4 cup of brown sugar

• 1/4 cup of white granulated sugar

• 1 tsp kosher salt 

• 4 Tbsp unsalted butter

• One small challah bread, cubed 

• Powdered sugar (optional)

INGREDIENTS FOR CARAMEL

• 4 Tbsp unsalted butter 

• 1/2 cup of heavy cream (or whole milk)

• 1 cup of brown sugar 

• 1 Tbsp vanilla extract 

• 1/2 tsp of kosher salt 

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1. Start by preheating your oven to 350° F.

2. Now in a saucepan over low heat, warm through the milk, butter, vanilla, sugars and salt. Set aside and let cool.

3. Next, cut the challah bread into one inch cubes and place into a greased baking dish. 

4. Once the custard is cooled add in the whisked eggs and blend, pour the custard over the cubed bread and bake in the oven uncovered for 30-40 minutes. You want the edges to be firm with a slight wiggle in the center. Remove from the oven and set aside until needed. 

5. Now, make the caramel sauce to pour over the bread pudding. In a saucepan over medium-low heat warm through the heavy cream, butter, sugar, and salt for 7 minutes. 

6. Next, after the sauce comes together at a low boil bring the heat to medium and add in the vanilla extract. Mix constantly for the next two minutes letting the caramel thicken. 

7. Now remove the caramel sauce from the heat, let cool for 5 minutes. Then pour the caramel over the top of the baked bread pudding. 

8. Place the baking dish back in the oven, covered and bake for another 10 minutes. 

9. Remove from oven, dust with powdered sugar, let cool and enjoy!