• Tommy Centola

Salted Caramel and Chocolate Bread Pudding

Caramel and chocolate is a sweet lover's delight. Here's that combination in a bread pudding. It may become you favorite bread pudding.


6 large gees

2 cups whole milk

1 cup sugar

1 teaspoon vanilla extract

12 cups cubed challah bread

1 cup semisweet chocolate chunks

1 cup caramel cubes, quartered (about 20 cubes)

1/2 cup chopped slivered almonds, cashews, and hazelnuts

1 teaspoon coarse salt


Preheat oven to 350℉. Spray a 13x9-inch baking dish with cooking spray.

In a large bowl, whisk together eggs, milk, sugar and vanilla. Fold in bread, chocolate, and caramel pieces. Spoon into prepared pan. Top with almonds, cashews, and hazelnuts.

Let stand at room temperature for 30 minutes. Sprinkle with salt.

Bake until a wooden pick inserted in center comes out clean, about 1 hour. Sprinkle with salt. Serve warm.


Enjoy!!!

Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.


#CreoleandCajunComfortFood

Good Cooking, Good Eating and Good Living!!!

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