This bread pudding is perfect for the holidays! And it will probably be the easiest thing you make. The caramel isn’t made quite the same way as a true caramel, it is more of a honey sauce, but it’s delicious! And it simplifies this recipe even more than it already is. I hope you all enjoy this as much as the girls in book club did.
Honey-Caramel Bread Pudding
- 1/2 cup honey
- 1 cup heavy cream
- 1 cup (2 sticks) unsalted butter
- 1 1/2 cups light brown sugar
- 1 loaf Challah (16 oz.)
- 6 large eggs
- 2 cups (1 pint) half & half
- 1 Tbsp. vanilla extract
Make the caramel first. Place all of the honey-caramel ingredients in a medium heavy saucepan. Whisk over medium-high heat until all ingredients are melted and smooth. Let this come to a boil, then stir occasionally for 2 minutes. Remove from heat and pour into a heat-proof bowl to cool to room temperature. Once cool, pour about one and half cups of the honey-caramel into the bottom of a 9×13 (or similar size) baking dish. Put the dish in the refrigerator while you prepare the rest of the ingredients.
While the caramel is chilling in the fridge, slice the loaf of Challah into half inch thick slices. In a medium bowl, whisk together the eggs, half & half, and vanilla extract. Whisk in one cup of the honey-caramel. Reserve the remaining honey-caramel to serve alongside the finished pudding.
Remove the baking dish from the refrigerator and arrange the bread slices neatly in the pan. Pour the egg mixture over the bread slices trying to soak every piece of bread. The egg mixture won’t cover the tops of the slices, but that’s okay. Place the baking dish back into the refrigerator and let the bread soak for 1-2 hours.
Preheat the oven to 350°F. Bake the bread pudding for 45-60 minutes, until there is no longer liquid (but is still a little wet). Let sit for at least 30 minutes. Serve warm with lightly sweetened whipped cream (or ice cream!) and the reserved honey-caramel sauce.