Salted Caramel and Chocolate Chunk Bread Pudding

Salted Caramel and Chocolate Chunk Bread Pudding
Yields: 12-14 servings
  • 6 large eggs
  • 2 cups whole milk
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 12 cups cubed challah bread
  • 1 cup semisweet chocolate chunks
  • 1 cup caramel squares, quartered (about 20 squares)
  • ½ cup chopped slivered almonds, cashews, and hazelnuts
  • 1 teaspoon coarse salt
  1. Preheat oven to 350°. Spray a 13×9-inch baking dish with cooking spray.
  2. In a large bowl, whisk together eggs, milk, sugar, and vanilla. Fold in bread, chocolate, and caramel pieces. Spoon into prepared pan. Top with almonds, cashews, and hazelnuts.
  3. Let stand at room temperature for 30 minutes. Sprinkle with salt.
  4. Bake until a wooden pick inserted in center comes out clean, about 1 hour. Sprinkle with salt. Serve warm.



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