Ingredients:

  • 1 large day-old Brioche Loaf (about 450g), sliced 1 inch thick or cubed
  • 2 cups Whole Milk
  • 1 cup Heavy Cream (Double Cream)
  • 4 Large Eggs (at room temperature)
  • ½ cup Granulated Sugar
  • ¼ cup Light Brown Sugar (packed)
  • 1 tablespoon Pure Vanilla Extract
  • ½ teaspoon Ground Cinnamon
  • ¼ teaspoon Salt
  • 2 tablespoons Unsalted Butter (for greasing and topping)
  • 1 cup Granulated Sugar (for caramel)
  • ¼ cup Water (for caramel)
  • ½ cup Heavy Cream (for caramel, slightly warmed)
  • 4 tablespoons Unsalted Butter (cut into cubes, for caramel)
  • ½ teaspoon Flaky Sea Salt (for caramel)

Instructions:

  1. Preheat oven to 350°F (175°C). Generously butter the 9x13 inch baking dish.
  2. Arrange the brioche slices or cubes in a single layer across the bottom of the prepared baking dish.
  3. In a large bowl, whisk together the milk, heavy cream, eggs, both sugars, vanilla extract, cinnamon, and salt until well combined and slightly frothy.
  4. Slowly pour the custard mixture evenly over the bread. Gently press down on the bread to ensure it fully absorbs the liquid.
  5. Let the pudding soak at room temperature for at least 30 minutes, or refrigerate for up to 4 hours.
  6. Dot the top surface of the soaked bread with small knobs of the remaining 2 tablespoons of butter.
  7. Bake for 45–55 minutes, or until the top is golden brown and puffed, and a knife inserted near the centre comes out mostly clean.
  8. While the pudding bakes, prepare the caramel: In a medium saucepan, combine 1 cup granulated sugar and ¼ cup water. Heat over medium heat without stirring; only swirl the pan occasionally.
  9. Continue cooking until the sugar turns a deep amber colour. Remove immediately from heat.
  10. Slowly and steadily whisk in the warm ½ cup heavy cream (it will bubble fiercely). Once combined, whisk in the 4 tablespoons of butter cubes until smooth.
  11. Stir in the flaky sea salt to create the salted caramel sauce. Keep warm or reheat gently before serving.
  12. Let the bread pudding rest for 10 minutes after baking. Serve warm slices generously drizzled with the homemade salted caramel sauce.