Sourdough Bread Pudding with Salted Caramel

A classic bread pudding enriched with dates and walnuts, soaked in custard and topped with warm salted caramel. Serve with macadamia vanilla ice cream.

Serves 8-10 | Prep 20 mins plus 30 mins soaking | Cook 40-45 mins

Ingredients

• 500g sourdough loaf, crust removed and cut into 3cm pieces
• 600ml thickened cream
• 400ml milk
• 5 eggs
• 3 egg yolks
• 200g brown sugar
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1 tsp salt
• 100g dates, pitted and chopped
• 100g walnuts, toasted and roughly chopped
• 50g raw sugar
• Unsalted butter, for the baking dish

Caramel Sauce

• 250g caster sugar
• 100ml water
• 150ml thickened cream, warm
• 80g unsalted butter, diced
• 1 tsp flaked sea salt

To Serve

• Ice cream

Method

1. Preheat the oven to 160C (180C conventional).
2. In a large mixing bowl, whisk together the cream, milk, eggs, egg yolks, brown sugar, vanilla, cinnamon and salt until combined.
3. Add the bread chunks to the mixture along with the dates and walnuts. Fold through and let sit for 30 minutes so the bread absorbs the custard.
4. Generously butter a deep baking dish, pour in the mixture and sprinkle with the raw sugar.
5. Bake for 40 to 45 minutes until golden brown and just set, the centre should still wobble slightly. Remove from the oven and let rest for 15 minutes.
6. For the caramel, combine the sugar and water in a saucepan. Cook over medium-high heat without stirring until the sugar turns a deep amber.
7. Carefully add the warm cream and whisk through. Add the butter and flaked sea salt, whisking carefully until combined. Remove from heat and keep warm.
8. Spoon the warm pudding into serving bowls, drizzle with salted caramel and finish with a scoop of macadamia vanilla ice cream.