Salted Caramel Swirl Frozen Custard Bread Pudding

Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish.

Cut the brioche bread into 1-inch cubes. Spread the cubes on a baking sheet and bake for 10-15 minutes, or until lightly toasted. This helps prevent a soggy bread pudding.

In a large bowl, whisk together the eggs, heavy cream, milk, granulated sugar, vanilla extract, and salt until well combined.

In a saucepan, melt the unsalted butter over medium heat. Add the brown sugar and stir until dissolved. Cook for 1-2 minutes, stirring constantly, until the mixture is smooth and bubbly.

Carefully pour in the heavy cream (for caramel) and stir vigorously to combine. Bring to a simmer and cook for 3-5 minutes, stirring constantly, until the caramel thickens slightly.

Remove the caramel from the heat and stir in the sea salt. Let it cool slightly.

Place the toasted bread cubes in the prepared baking dish. Pour the custard mixture over the bread, making sure all the bread is soaked. Gently press down on the bread to ensure it's submerged.

Drizzle the salted caramel sauce evenly over the bread pudding, creating a swirl pattern with a knife or skewer.

Bake for 45-55 minutes, or until the bread pudding is golden brown and set. A knife inserted into the center should come out mostly clean.

Let the bread pudding cool slightly before serving. It's delicious warm or at room temperature. For an extra treat, serve with a scoop of vanilla ice cream or frozen custard!