Miso Caramel Bread Pudding

1. Lightly butter a 9x9-inch baking dish.

2. Spread cubed brioche or challah evenly in the dish. Let it sit out while you prepare the custard to dry slightly.

1. In a mixing bowl, whisk together:

   • Milk, cream, eggs, brown sugar, vanilla, salt, and optional cinnamon

2. Pour the custard over the bread cubes, pressing down lightly so all pieces absorb the liquid.

3. Let sit for 15 minutes while you preheat the oven to 350°F (175°C).

1. Place the dish on the middle rack and bake for 40–45 minutes, or until the center is just set and the top is golden brown.

2. Let cool slightly before serving (this helps it firm up).

1. Make the Caramel Base:

• In a small saucepan, combine sugar and water over medium heat.

• Stir gently until dissolved, then stop stirring.

• Let it boil until it turns deep amber (about 6–8 minutes)—watch closely!

2. Add Butter and Cream:

• Remove from heat. Carefully whisk in butter, then cream (it will bubble up).

• Return to low heat and stir until smooth.

3. Add Miso:

• Stir in miso paste and a pinch of sea salt.

• Whisk until fully dissolved and the sauce is silky and pourable.

• Set aside to cool slightly—it will thicken as it cools.

1. Spoon warm bread pudding into bowls or plates.

2. Drizzle with warm miso caramel sauce.

3. Optional: add a scoop of ice cream or a dollop of whipped cream for extra indulgence.

• Day-old bread is ideal—slightly dry bread soaks up the custard better.

• Don’t overbake! You want the center to be set but still custardy.

• Miso should be white (shiro) miso—it’s milder and sweeter than red miso.

• Add toasted pecans, chocolate chips, or pear slices to the bread mixture.

• Try spiking the custard with bourbon or rum for depth.

• Use coconut milk + coconut oil for a dairy-free twist.

• Serve with: A scoop of vanilla ice cream, whipped cream, or sliced bananas

• Drink: Bourbon, roasted barley tea, or strong cold brew

• Occasion: Dinner parties, winter holidays, or gourmet comfort food night