Bread pudding is one of the easiest desserts to make of all time. Add some salted caramel into the mix, maybe make some quick irish soda bread (to keep it extra St Patrick's day) and you're in for a nearly perfect dessert.
1.5 loaves leftover bread of your choice
1/2 cup toasted pistachios
3/4 cup (160g) sugar
1/2 tsp (3g) salt
1/2 tsp (2g) cinnamon
2 cups (475ml) milk
1 Tbsp (12g) vanilla extract
1/4 cup (60ml)whiskey
1/4 cup (60ml) cream
Salty Caramel Sauce-
1 cup (215g) granulated sugar
4 Tbsp (56g) unsalted butter
1/2 cup (120ml) whipping cream
1 tsp (3g) kosher salt
Slice the desired bread into 1” cubes and place into a greased 9x11 baking dish.
In a small pot, combine granulated sugar, salt, cinnamon, and milk. Turn on the heat and whisk together until dissolved.
Add in vanilla extract and irish whiskey. Whisk to combine.
Place into a bowl set over a bowl of ice to cool.
Once cool, add in grated nutmeg and beaten eggs. Mix until homogenous.
Pour mixture over the bread along with crushed pistachios and a light drizzle of honey.
Place into a preheated oven set to 350F for 35 minutes.
For the caramel sauce, in a small pot add in granulated sugar and heat over medium heat while constantly stirring.
Once melted, add and whisk in unsalted butter and once thick stream in heavy cream. Stir until completely combined and let simmer for 20 seconds.
Add in kosher salt and stir in. Place into a separate heatproof container to cool.
Place bread onto a plate and drizzle with caramel sauce before serving.