My Cozy Kitchen Secret
I love a good bread pudding recipe. It turns simple things into magic. This one is my new favorite. It is a miso caramel bread pudding.
The secret is the miso caramel. It makes a sweet, salty, gooey sauce. The pudding bakes right in it. This makes a self-saucing bread pudding. Every bite is warm and saucy. Doesn’t that sound good?
A Happy Little Accident
I first made this by mistake. I was making a regular caramel. My jar of miso was sitting right there. I thought, why not? I added a big spoonful. The flavor changed completely. I still laugh at that.
That is why this matters. Cooking is about playing. Do not be afraid to try new things. Your best recipes might start as a happy accident. What is the best kitchen mistake you ever made?
Why This Pudding is Special
This is an easy bread pudding. You use stale bread. That is the best kind for this. The bread soaks up a rich custard. I add cinnamon and brown sugar. It smells amazing while it bakes.
Then come the pears. They get soft and sweet in the oven. This caramel and pear bread pudding is pure comfort. *Fun fact: Using day-old bread gives you the perfect texture. It soaks up the custard without getting mushy.*
Putting It All Together
Let me tell you how to make bread pudding like this. Start with your dry bread cubes. Let them soak in the custard for a long time. Be patient. This step is important.
Now, the fun part. Pour your miso caramel into the pan. Lay the pear slices on top like a flower. Then add your soaked bread. The caramel bubbles up around it as it bakes. You get a bread pudding with miso caramel sauce already built in. Do you like your desserts more sweet or a little salty?
Your New Family Favorite
I call this the best bread pudding recipe for a reason. It feels fancy but is simple to make. The miso makes the caramel taste deeper. It is not just sugary. It is interesting.
That is the second reason this matters. Good food tells a story. This one is about sweet, salty, and soft all together. It is about using what you have. I think you will love this pear bread pudding. Will you try it this weekend?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Stale bread (milk bread, brioche, or challah) | 1 pound (454 g) | Cut into 1″ cubes and dried |
| Eggs | 3 large | |
| Egg yolks | 3 large | |
| Half and half | 1 ⅔ cup (385 g) | Can substitute half whole milk + half heavy cream |
| Pure vanilla extract | 1 teaspoon | |
| Ground cinnamon | 1 teaspoon | |
| Brown sugar | ½ cup (100 g) | Packed |
| Miso caramel | ⅔ cup (200 g) | |
| Pear (ripe but firm) | 1 large | Peeled and sliced into ⅛” slices |
Instructions
Step 1: First, dry your bread. Cube it and toast on a low oven rack. This makes the best bread pudding recipe. It soaks up all the yummy custard. I still laugh at that time I used fresh bread. What a soggy mess! (Always use stale or dried bread for an easy bread pudding.)
Step 2: Now, whisk the custard. Mix eggs, cream, vanilla, cinnamon, and sugar. Doesn’t that smell amazing? This is how to make bread pudding that’s cozy and rich. Let it sit a minute while you find your bowl.
Step 3: Soak the dry cubes in the custard. Let them rest in the fridge for two hours. This patience makes a magical, self-saucing bread pudding. What’s your favorite cozy dessert? Share below! The bread will drink it all up.
Step 4: Time for the fun part! Line your pan with parchment paper. Pour the miso caramel in first. Then, arrange your pear slices in circles. This creates the beautiful caramel and pear bread pudding topping. It’s like making art.
Step 5: Add the soaked bread on top. Press gently. Bake it until the center is set. Your kitchen will smell incredible. You’ve just made a miso caramel bread pudding! Let it cool before flipping. (Place the pan on a baking sheet to catch drips.)
Creative Twists
Use apple slices with a pinch of cardamom instead of pear. Swap the miso caramel for dulce de leche for a sweeter twist. Add a handful of dark chocolate chips to the bread cubes before soaking. Which one would you try first? Comment below!Serving & Pairing Ideas
Serve this pear bread pudding warm. A scoop of vanilla ice cream melts perfectly over it. For breakfast, a dollop of whipped cream is lovely. This bread pudding with miso caramel is a treat any time. Which would you choose tonight?
Keeping Your Bread Pudding Cozy
Let’s talk about storing this lovely dish. Once cool, cover it tightly. It will be happy in the fridge for three days. You can also freeze slices for a month. Wrap each piece well in plastic wrap first.
Reheating is simple. Use your oven at 300°F. Warm slices for 15 minutes. This keeps the top crisp. The microwave works, but it gets soggy. I learned that the hard way with my first pudding!
I once forgot a whole pan on the counter. It was a sad day. Now I wrap it right away. Batch cooking saves busy weeknights. A ready-made dessert feels like a hug. Have you ever tried storing it this way? Share below!
Little Fixes for Big Flavor
Home cooks face common issues. Your bread pudding can be too wet. The fix is using very dry bread. Toast those cubes well. I remember when my pudding was soup. The bread was too fresh.
The caramel might burn on the bottom. Place your pan on a baking sheet. This catches any drips. The custard may not set in the middle. Just bake it a little longer. Check with a clean knife.
These fixes build your cooking confidence. You learn how ingredients work together. This knowledge makes every dish taste better. Good flavor comes from simple steps. Which of these problems have you run into before?
Your Quick Questions, Answered
What is a good savory bread pudding recipe?
The recipe above is a wonderful savory-sweet choice. It uses miso caramel for deep flavor. The pears add a gentle fruitiness. This easy bread pudding feels special. It is a self-saucing bread pudding, which means the sauce forms underneath as it bakes. It’s one of the best bread pudding recipes for a cozy dinner.
How to make miso caramel?
Cook sugar in a pan until melted and amber. Carefully whisk in heavy cream. Then, whisk in white miso paste until smooth. Let it cool. This miso caramel is magic. It is salty, sweet, and rich. You can drizzle it on many things.
Can you use any bread for bread pudding?
Stale, rich breads work best. Brioche, challah, or milk bread are perfect. They soak up the custard beautifully. Avoid very crusty breads like baguettes. They can be too tough. Learning how to make bread pudding starts with the right bread.
What are some savory twists on traditional bread pudding?
Add cooked sausage or bacon. Use cheeses like gruyere or cheddar. Try herbs like thyme or rosemary. You can add sautéed mushrooms too. This makes a hearty main dish. A bread pudding recipe can be a full meal.
How does miso enhance sweet and savory dishes?
Miso adds a deep, savory flavor called umami. In sweet dishes, it balances the sugar. It keeps things from being too simple. In savory food, it adds richness. It makes flavors more complex and interesting.
What are the best cheeses to pair with miso caramel?
A sharp cheddar is fantastic. Its strength stands up to the caramel. Creamy blue cheese also works well. The tangy flavor is a nice contrast. Serve them on a board with apple slices. The combo is a real treat.
*Fun fact: The “self-saucing” magic happens because the heavy caramel sinks and bubbles up around the pears during baking.* Which tip will you try first?
From My Kitchen to Yours
I hope you love this caramel and pear bread pudding. It is a favorite in my home. The smell of it baking is pure comfort. I love sharing these recipes with you.
Tell me all about your baking adventure. I read every comment. Your stories make my day. Have you tried this recipe? Let me know how it turned out for you.
Happy cooking!
—Elena Rutherford
Savory Miso Caramel Bread Pudding
Description
Experience the unique sweet and savory fusion of this Miso Caramel Pear Bread Pudding, featuring a rich custard-soaked bread base with a decadent miso caramel and pear topping.
Ingredients
Instructions
- Dry the bread – Turn the oven on the lowest setting – for my oven, it was 170°F (80°C). Cut the bread into 1” cubes, spread them on a large baking sheet, and toast for 1 hour until dry out. Turn off the oven, remove the bread cubes and allow them to cool completely, approximately 30 minutes.
- Prepare the custard – Add eggs, egg yolks, half and half, vanilla, cinnamon and brown sugar to a large mixing bowl and beat until thoroughly combined.
- Soak the bread – Add dry bread cubes to the custard mixture, toss evenly, and allow them to soak for at least 2 hours in the refrigerator.
- Preheat the oven – Set the oven rack in the middle of the oven and preheat to 350°F (180°C).
- Assemble the toppings – Line an 8” cake pan with a piece of parchment paper large enough to completely cover the bottom and side of the pan, and still have enough excess to fold over. Add miso caramel to the bottom and arrange pear slices on top slightly overlapping and in concentric circles.
- Bake – Transfer the custard soaked bread cubes to the prepared baking pan, press down if necessary to fit it all in. Place the cake pan on top of a large baking sheet to catch any caramel dripping that may bubble up. Bake in the preheated oven for approximately 45 minutes, until the center is no longer jiggly.
- Cool – Remove bread pudding from the oven and let cool to the touch on a wire rack before flipping it over onto a serving plate.
Notes
- Ensure your bread is thoroughly dried and cooled before adding to the custard for the best texture. The miso caramel can be made ahead of time and stored in the refrigerator.