I love serving something indulgent at brunch—something that I can make with rich ingredients like butter and cream but that isn’t overly sweet. This bread pudding has become my go-to recipe. The bits of dates literally melt into the caramel sauce, creating sticky, gooey goodness. Every single person to whom I have fed this goes crazy over it. Plus, you can make it ahead of time and freeze it. Who doesn’t love that?
Sticky Date & Caramel Bread Pudding
June 09, 2021
Ingredients
For the Sticky Date & Caramel Bread Pudding
- 1cup pitted soft dates
- ½teaspoon baking soda
- 1teaspoon vanilla extract
- 1large challah, homemade or store- bought, cut into small cubes or thin slices
- 5large eggs
- 4tablespoons unsalted butter, melted and cooled
- ¼cup heavy cream or half-and-half Kosher salt
For the caramel
- ½cup heavy cream
- 4tablespoons unsalted butter
- ½cup firmly packed light or dark brown sugar
Yield: Serves 8-10
Preparation
To make the Sticky Date & Caramel Bread Pudding
- Step 1
Preheat the oven to 350° F.
- Step 2
In a small saucepan, bring 1 cup water to a boil over high heat. Add the dates and baking soda, reduce the heat to medium, and cook, stirring occasionally, until the mixture is bubbly and the dates have completely softened, about 10 minutes. Transfer the mixture to a heatproof bowl and stir in the vanilla. Using a handheld electric mixer, beat on high speed until creamy, about 3 minutes. Alternatively, transfer to a blender and process until creamy. Let cool.
Place the challah in a 15-by-10-inch glass baking dish. You can arrange the cubes or slices in neat layers or just throw them all in.
- Step 3
In a large bowl, whisk together the eggs, butter, cream, and a pinch of salt until foamy, about 2 minutes. Pour in the cooled date mixture and stir to combine. Pour evenly over the challah. Use your hands to push the challah down into the liquid to ensure all of the pieces are immersed. Cover the dish with aluminum foil and bake the pudding until it is golden and the edges are crisped, about 45 minutes.
- Step 4
Meanwhile, make the caramel: In a small saucepan, combine the cream, butter, and brown sugar. Place over medium heat and cook, stirring constantly, until a thick caramel forms, about 10 minutes. Be careful not to burn the caramel, or yourself! Keep the caramel on the lowest heat setting while the bread pudding bakes.
- Step 5
When the pudding is ready, remove it from the oven and let it cool for 5 minutes, then drizzle the caramel over the top. To make in advance, let cool completely, then cover with plastic wrap and freeze for up to 1 month. Thaw in the fridge overnight and reheat in a 350° F oven until warm before serving.