Allison's Cooking Diary: Salted Caramel Bread Pudding recipe

On this week's chapter of Allison's Cooking Diary, we share a salted caramel bread pudding recipe.

It truly is the perfect mix of sweet and a little salt and goes perfectly with a big scoop of vanilla ice cream. The addition of the Hawaiian rolls takes this recipe over the top! Enjoy!


Bread pudding:

  • 1 package Hawaiian rolls
  • 2 cups heavy whipping cream
  • 1/3 cup granulated sugar
  • 2 eggs
  • 2 tablespoons butter, melted and cooled
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • pinch of nutmeg
  • pinch of salt

Salted Caramel Sauce

  • 1 1/2 sticks of butter
  • 1/4 cup heavy whipping cream
  • 1 cup brown sugar
  • 1 teaspoon vanilla extract
  • pinch of salt


  1. Preheat oven to 350 degrees.
  2. Tear apart the rolls into 1-2 inch pieces and place into the bottom of a baking dish.
  3. In a medium bowl, whisk together the cream, sugar, butter, vanilla, cinnamon, nutmeg and salt.
  4. In a small bowl, whisk together your eggs and pour them into the cream mixture.
  5. Pour this mixture over all of the torn bread. Make sure every piece of bread is soaked in the mixture.
  6. Bake for 40 minutes.
  7. In a saucepan, heat the cream, brown sugar and butter in a pan. Stir frequently as it thickens and turns golden brown.
  8. Once it reaches the desired consistency, add in the vanilla and salt.
  9. Pour over the top of your bread pudding slices and enjoy!