Salted Caramel Bread Pudding
Serving Size / Yield
- 3 eggs, separated
- 2 C. whole milk, scalded
- 4-5 slices bread, day old (we like Challah)
- 1 tsp. vanilla extract
- 1/2 C. slivered almonds
- 1 tsp. cinnamon
- 1/2 C. sugar
- 1 1/2 C. caramel sauce, warmed
- 1 Tbs. fleur de sel salt
Preheat your oven to 350 degrees. Cube bread and soak with almonds in the hot milk. Allow to cool.
Mix the yolks with the sugar until they form a cream. In a separate bowl, beat the egg whites until they form stiff peaks. Fold gently into the main pudding along with the other ingredients (except the caramel and salt).
Bake in a greased 8x12 baking dish for 45 minutes. Once done and cooled slightly, liberally drizzle with all of the caramel and sprinkle with salt.