Ingredients

The following ingredients have 12 Servings
  • 5 eggs
  • 2 cups whipping cream
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar (+ 2 tbsp - divided)
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 tsp vanilla
  • 8 slices firm white bread (about 10 ounces (crusts left on))
  • 1/2 cup unsalted butter (at room temperature)
  • 1/2 cup mini chocolate chips
  • 1/4 cup unsalted butter
  • 1/2 cup granulated sugar
  • 1/2 tsp sea salt
  • 1 tsp vanilla extract
  • 1 1/4 cups heavy whipping cream

Instruction

  • 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.