Decadence meets comfort in this easy Chocolate Bread Pudding with Salted Caramel Sauce recipe! This sauce is to die for!
Who here is a bread pudding fan?? I used to think that I didn’t like it, nay, hated it. Then I had good bread pudding and my life was forever changed.
Bread pudding is like breakfast for dessert…or dessert for breakfast. In my opinion, its a lot like a french toast casserole. It’s super easy to make, totally decadent, and is really versatile.
I was browsing my latest issue of Better Homes and Gardens – my favorite read during soccer and swim practices – (you can get a 1-year subscription for $4.99 right NOW – just use the code momontimeout) and stumbled across an article about Clodagh McKenna. Clodagh is an Irish chef, cookbook author, and PBS host. If you know me at all, you know I have a serious passion and interest for all things Irish.
My husband groans every time House Hunters visits Ireland because for the next week I go on and on about how much I want to move there or at the very least visit…for like a month.
So, naturally I was intrigued and read on. Clodagh has a real passion for using Ireland’s seasonal foods and uses Kerrygold butter in her recipes. Did somebody say butter? I’m ALL IN.
I read on and checked out her recipe for Bread and Butter Pudding with Salted Caramel Whiskey Butter Sauce and was impressed. While I’m not a whiskey drinker, the salted caramel sauce recipe looked heavenly and the idea of slathering each piece of bread with butter before pouring on the custard is indeed a stroke of genius.
Time to put my spin on this recipe! I got rid of the raisins and added some mini chocolate chips because hello, chocolate and caramel are BFFs. I nixed the whiskey because I’m not a huge fan and didn’t miss it one bit.
The custard is incredibly rich, made with eggs, heavy whipping cream, sugar, cinnamon and nutmeg. Once all the bread has been slathered with butter and sprinkled with mini chocolate chips, the custard is poured over the top and off to the refrigerator it goes for 30 minutes.
Off to the oven! While the bread pudding is baking, it’s time to make the salted caramel sauce. This takes a little bit of time and it’s important to let it cool slightly after removing from the heat – this is when it will thicken up the most. The sauce is poured on the warm bread pudding, liberally, and eaten immediately. Sharing is optional.
My darn kids were home and immediately went into the kitchen and grabbed plates and forks. They gave this two thumbs up. Their mouths were too full to talk.
I could hardly blame them. That plate you see right there ^^^ that was mine. All mine. With a little more salted caramel sauce for good measure.
- 5 eggs
- 2 cups whipping cream
- ½ cup granulated sugar
- ½ cup + 2 tbsp brown sugar, divided
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon vanilla
- 8 1-inch slices firm white bread (about 10 ounces) (crusts left on)
- ½ cup unsalted butter, at room temperature
- ½ cup mini chocolate chips
- ¼ cup unsalted butter
- ½ cup granulated sugar
- ½ tsp sea salt
- 1 tsp vanilla extract
- 1¼ cups heavy whipping cream
- Butter a 2-quart rectangular baking dish. Sprinkle 2 tablespoons of brown sugar on top of the butter. Set aside.
- Cut the slices of bread in half and butter one side of each slice. Sprinkle on chocolate chips. Place in the prepared baking dish.
- Whisk together the eggs, cream, sugars, cinnamon, nutmeg, and vanilla in a large bowl until thoroughly combined.
- Pour the custard over the bread. Pres down on the bread so it is covered by the liquid. Cover and let it sit in the refrigerator for 30 minutes.
- Preheat the oven to 375 degrees F. Place the baking dish in a large pan. Add enough hot water to come halfway up the sides of the dish.
- Bake for 40-45 minutes or until the pudding is set and the top is golden brown. Remove the baking dish from the water bath and let it cool slightly on a wire rack.
- While the pudding is baking prepare the salted caramel sauce.
- Melt butter in a 2 quart saucepan. Whisk in sugar, salt, vanilla extract, and heavy whipping cream.
- Bring just to a boil, stirring frequently. Reduce the heat to low and simmer for 15 minutes or until sauce has thickened. Let cool slightly. Serve with warm bread pudding.
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More yumminess with caramel!
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This is a sponsored post written by me on behalf of BHG. The opinions and text are all mine.