Recipe courtesy of Johnny Rad's Pizzeria Tavern

Salted Caramel Bread Pudding

  • Level: Easy
  • Total: 50 min
  • Active: 25 min
  • Yield: 6 to 8 servings
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1 quart heavy cream

8 ounces (2 sticks) unsalted butter, plus more for greasing the cake pan

1 pound brown sugar 

1 teaspoon vanilla extract 

1 loaf white bread, preferably day-old 

1 teaspoon kosher salt 

Whipped cream or ice cream, for serving


  1. Combine the cream, butter, sugar and vanilla extract in a medium saucepan over medium heat. Let the butter melt, then slowly simmer the cream until it reduces slightly, about 10 minutes. Be careful that the mixture doesn¿t boil over; if it does, reduce or remove from the heat.
  2. Break the bread up into 1-inch pieces. Day-old bread is best but any bread will work. Place the bread in a large mixing bowl and set aside.
  3. Preheat the oven to 350 degrees and grease an 8-inch-by-8-inch cake pan.
  4. Add the reduced heavy cream mixture to the bread pieces and mix until combined. Transfer to the prepared cake pan and sprinkle the kosher salt over the top. You want just a light sprinkle to give it that salty and sweet taste. Bake until firm in the middle, like brownies, about 20 minutes. Serve with whipped cream or ice cream.
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