Salted Miso Caramel Bread Pudding with Dark Chocolate

Why You’ll Love This

• Rich, buttery brioche soaks up a silky vanilla custard for maximum comfort.
• Molten dark chocolate chunks create pockets of bittersweet intensity.
• Tangy miso caramel adds umami depth and a sophisticated sweet-salty finish.
• Perfect way to transform day-old bread into an elegant dessert.

Specs

• Yield: 8–10 generous servings
• Active Time: ~35 minutes
• Total Time: ~2 hours (includes soaking & cooling)
• Pan: 9×13-inch (23×33 cm) baking dish

Equipment

• Large mixing bowl, whisk, measuring cups & spoons
• 9×13-inch baking dish, aluminum foil
• Medium heavy-bottomed saucepan (for caramel), silicone spatula
• Fine-mesh strainer (optional, for caramel)

What to Buy (Grocery List)

• Day-old brioche loaf or rolls (about 1 lb / 450 g)
• Heavy cream, whole milk, unsalted butter
• Large eggs, granulated sugar, vanilla extract
• Dark chocolate (60–70% cacao) chunks or chips
• White or yellow miso paste (not red miso—too strong)
• Flaky sea salt (like Maldon), fine sea salt
• Powdered sugar (optional, for dusting)

Ingredients

Bread Pudding Base

• 10–12 cups (600 g) day-old brioche, cut into 1-inch (2.5 cm) cubes
• 6 large eggs
• 2 cups (480 ml) heavy cream
• 1 cup (240 ml) whole milk
• ¾ cup (150 g) granulated sugar
• 2 tsp vanilla extract
• ¼ tsp fine sea salt
• 1 cup (170 g) dark chocolate chunks or chips (60–70% cacao)
• 2 tbsp (28 g) unsalted butter, for greasing dish

Salted Miso Caramel Sauce

• 1 cup (200 g) granulated sugar
• 6 tbsp (84 g) unsalted butter, cubed and at room temperature
• ½ cup (120 ml) heavy cream, at room temperature
• 2 tbsp (30 g) white or yellow miso paste
• ¾ tsp flaky sea salt (plus extra for finishing)

To Finish

• Powdered sugar for dusting (optional)
• Extra flaky sea salt for serving
• Vanilla ice cream or lightly sweetened whipped cream (optional)

Step-by-Step

1. Prepare the bread

   Cut day-old brioche into 1-inch (2.5 cm) cubes—you should have about 10–12 cups. If your brioche is fresh, spread cubes on a baking sheet and toast at 300°F (150°C) for 10–15 minutes to dry slightly, then cool. Generously butter a 9×13-inch (23×33 cm) baking dish. Arrange bread cubes in an even layer.

2. Make the custard

   In a large bowl, whisk together eggs, heavy cream, milk, sugar, vanilla extract, and fine sea salt until completely smooth and sugar is dissolved. Fold in the dark chocolate chunks, distributing them evenly throughout the custard.

3. Soak the bread

   Pour custard mixture evenly over the bread cubes, making sure to distribute the chocolate chunks throughout. Press down gently with a spatula to submerge the bread. Let stand at room temperature for 30 minutes, pressing down occasionally so the bread absorbs the custard fully. The top layer should look saturated and custardy.

4. Bake covered

   Preheat oven to 350°F (175°C). Cover the baking dish tightly with aluminum foil. Bake on the middle rack for 30 minutes. This initial covered baking sets the custard without over-browning the top.

5. Bake uncovered

   Remove foil and continue baking for 15–25 minutes until the top is golden brown and puffed, and the custard is just set (a knife inserted in the center should come out with only a few moist crumbs, and the center shouldn’t jiggle). If the top browns too quickly, tent loosely with foil for the final 10 minutes.

6. Make the miso caramel

   While the pudding cools slightly, make the caramel sauce. In a medium heavy-bottomed saucepan, spread granulated sugar in an even layer. Heat over medium heat without stirring—just swirl the pan occasionally as it melts. Cook until the sugar becomes a deep amber color, about 8–10 minutes. Watch carefully to prevent burning.

   Remove from heat immediately. Carefully whisk in the butter (it will bubble vigorously)—add one or two pieces at a time until incorporated. Slowly pour in the heavy cream while whisking constantly (the mixture will bubble up dramatically, so be careful). The caramel may seize and harden—that’s normal. Return to low heat and whisk until completely smooth, 1–2 minutes.

   Remove from heat and whisk in the miso paste and flaky salt until the mixture is glossy and uniform. If there are any lumps, strain through a fine-mesh sieve into a heatproof bowl. The sauce will thicken as it cools.

7. Rest & serve

   Let the bread pudding cool for 10–15 minutes after removing from the oven—this allows the custard to set fully and makes it easier to cut. Drizzle warm miso caramel generously over the top, letting it pool into the crevices. Finish with a sprinkle of flaky sea salt and a light dusting of powdered sugar if desired.

   Cut into squares and serve warm or at room temperature with extra caramel sauce on the side. Pairs beautifully with vanilla ice cream or lightly sweetened whipped cream.

Serve

• Serve warm or at room temperature with vanilla ice cream, crème fraîche, or softly whipped cream.
• Extra miso caramel can be warmed and passed at the table for guests to add more.
• For an elegant presentation, plate individual portions and drizzle with warm caramel just before serving.

Smart Tips

• Day-old is key: Stale brioche absorbs custard better without becoming mushy. Fresh bread can make the pudding soggy.
• Room temp dairy for caramel: Cold cream can cause the hot caramel to seize. Bring butter and cream to room temperature before starting.
• Miso matters: Use white (shiro) or yellow miso for a mellow, sweet-savory flavor. Red miso is too assertive and can overpower the caramel.
• Don’t stir the sugar: When making caramel, swirl the pan instead of stirring to prevent crystallization.
• Watch the color: Take caramel off heat when it’s deep amber—it continues cooking from residual heat. Too dark = bitter.
• Chocolate options: Use high-quality dark chocolate (60–70% cacao). Milk chocolate works but makes it sweeter; skip if you prefer a less sweet pudding.
• No brioche? Use challah, croissants, or pain de mie. Avoid sandwich bread—too soft and lacking in richness.

Make-Ahead & Storage

• Assemble ahead: Prepare through step 3 (soaked bread in dish), cover tightly, and refrigerate up to 24 hours. Let stand at room temp 30 minutes before baking; add 5–10 minutes to covered baking time.
• Miso caramel: Make up to 1 week ahead; store in an airtight jar in the fridge. Rewarm gently over low heat or in 15-second microwave bursts, stirring between.
• Leftovers: Cover and refrigerate up to 3 days. Rewarm individual portions at 325°F (165°C) for 10–15 minutes or microwave 30–45 seconds. Drizzle with fresh warm caramel before serving.
• Freezing: Bread pudding freezes well (without caramel) for up to 2 months. Thaw overnight in fridge; reheat covered at 325°F until warmed through.

Nutrition (Estimated per 1/10 serving)

• ~485 kcal; 9 g protein; 54 g carbs; 27 g fat; 2 g fiber; 285 mg sodium.