My Cozy Kitchen Secret
Let me tell you about my favorite bread pudding recipe. It is not your usual sweet one. I add a secret salty ingredient. It makes the caramel taste so much deeper and richer.
That secret is a spoonful of miso paste. I know, it sounds strange for a dessert! But trust me, it works. It keeps the dessert from being too sugary. It adds a wonderful umami flavor. Doesn’t that smell amazing when it bakes?
Why Stale Bread is Best
This easy bread pudding recipe needs stale bread. Fresh bread gets too soggy. Dry bread soaks up all the custard like a sponge. That is how you get a perfect texture.
I just cube it and let it sit out overnight. Or I dry it in a warm oven. This step matters because it makes the pudding firm, not mushy. Do you have a favorite bread you’d use for this? I love using challah.
The Magic of Miso Caramel
Now, the star: the miso caramel. You swirl it right in the pan first. Then you add pears. The heat turns it into a sauce. This makes a self-saucing bread pudding.
You get a wonderful caramel and pear bread pudding. The salty-sweet taste is magic. *Fun fact: Miso is fermented soybean paste. It has been used in Japan for over 1,000 years!* Have you ever tried a savory-sweet dessert like this before?
A Little Story About Pears
I first made this pear bread pudding for my grandson. He saw the pears and made a face. He said he didn’t like cooked fruit. But he tried one bite. Then he asked for a second piece! I still laugh at that.
Using fruit in dessert is a smart trick. It adds natural sweetness and moisture. This matters because you can use less sugar. Plus, bread pudding with fruit feels special. It is like a hug in a baking dish.
Making It Your Own
This is one of the best bread pudding recipes because you can change it. No pears? Use sliced apples. No miso caramel? Use store-bought caramel and stir in a teaspoon of miso. See? Easy.
Baking should be fun, not scary. This miso caramel dessert proves that. Trying new mixes matters. It makes cooking an adventure. What other fruit do you think would be good in this? Tell me your ideas!
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Stale bread (milk bread, brioche, or challah) | 1 pound (454 g) | Cut into 1″ cubes and dried |
| Large eggs | 3 | |
| Large egg yolks | 3 | |
| 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) | |
| Large pear, ripe but firm | 1 | Peeled and sliced into ⅛” slices |
Instructions
Step 1: First, dry your bread. Cube it and toast on a low oven rack for an hour. I still laugh at that time I used fresh bread. What a soggy mess! (Always use stale or dried bread for the best bread pudding recipe). Let the cubes cool completely. Doesn’t that smell amazing already?
Step 2: Now, make the custard. Whisk eggs, half-and-half, and spices in a big bowl. The brown sugar makes it so cozy. This is the heart of any easy bread pudding recipe. It feels like a hug in a bowl.
Step 3: Soak the dry bread in the custard. Let it rest in your fridge for two hours. Patience makes a perfect bread pudding with fruit. What’s your favorite fruit to bake with? Share below! The bread will drink up all that good, sweet milk.
Step 4: Time to assemble your miso caramel bread pudding. Line a pan with parchment paper. Pour miso caramel in the bottom. Arrange thin pear slices in a pretty circle. This creates a self-saucing bread pudding magic!
Step 5: Gently pile the soaked bread on top. Bake until the center is set. The caramel and pear bread pudding will bubble happily. Let it cool before you flip it. Seeing that golden top appear is the best part!
Creative Twists
Use apple slices instead of pear for a classic fall flavor. Swap in chocolate chips for a sweet surprise in every bite. Try a dash of cardamom with the cinnamon for a warm, unique spice. Which one would you try first? Comment below!Serving & Pairing Ideas
This miso caramel dessert is wonderful warm. A scoop of vanilla ice cream melts right over the top. For breakfast, a dollop of whipped cream is just right. This is truly the best bread pudding for sharing. Which would you choose tonight?
Keeping Your Bread Pudding Cozy
Let’s talk about storing this sweet treat. Once cool, cover it tightly. It loves the fridge for up to four days. You can also freeze slices for a month. Wrap each piece well in plastic first.
To reheat, a warm oven is best. It brings back that soft, cozy texture. I once microwaved a slice too long. It became a sad, rubbery puck! A low oven fixes everything.
This is a wonderful recipe for batch cooking. Make two and freeze one. Having a dessert ready matters. It turns a busy Tuesday into a small celebration. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Hiccups
First, soggy bread pudding often means the bread wasn’t dry enough. Dry your cubes fully. I remember skipping this step once. My pudding was a wet mess! Proper drying gives you a perfect custard soak.
Second, if your caramel bubbles over, don’t worry. Just place the pan on a baking sheet. This catches any drips. It saves you from a smoky oven. This simple trick builds your cooking confidence.
Third, a jiggly center means it needs more time. Bake until the middle is set. Patience gives you the best flavor and texture. Which of these problems have you run into before?
Your Quick Questions, Answered
What can you use instead of miso? You can use soy sauce mixed with a bit of sugar. Another option is tahini with a pinch of salt. These swaps add a similar salty, rich flavor to your miso caramel dessert. They won’t taste exactly the same, but they work in a pinch for savory dishes.
What is a substitute for 1 tablespoon of miso paste? Try one tablespoon of soy sauce. You could also use one tablespoon of tahini. Add a tiny pinch of salt to either one. This works in dressings or sauces. It gives that deep flavor you want.
When a recipe calls for miso, what does that mean? It means the recipe needs miso paste. This is a fermented soybean paste. It adds a salty, savory, and rich taste. For this easy bread pudding recipe, it makes the caramel special. It balances the sweet pears perfectly.
Is miso paste necessary? For this specific bread pudding recipe, yes, it is key. It creates the unique miso caramel flavor. In other recipes, you can sometimes skip it. But here, it makes the best bread pudding. It’s what makes the dessert so special.
What is a good replacement for miso paste? Soy sauce is the easiest replacement. You could also use fish sauce or tahini. Remember, each will change the flavor a little. For a miso dessert recipe, soy sauce with sugar is your best bet.
What is a substitute for miso flavor? Aim for salty and savory. Use soy sauce, tamari, or even a little bouillon paste. A fun fact: white miso is sweeter and milder than red miso. For a bread pudding with fruit, a mild, sweet white miso is perfect. Which tip will you try first?
A Final Word from My Kitchen
I hope you love this caramel and pear bread pudding. It is a hug in a baking dish. The miso makes it a self-saucing bread pudding magic. It is one of my favorite miso dessert recipes to share.
I would love to hear about your baking adventure. Tell me how it turned out in your oven. Your stories are my favorite thing to read. Have you tried this recipe? Let me know in the comments below.
Happy cooking!
—Marina Caldwell
Savory Miso Caramel Bread Pudding
Description
Experience the unique sweet and savory combination of this Miso Caramel Pear Bread Pudding, featuring a rich custard and a decadent miso caramel base.
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 the custard is fully soaked in for the best texture. The bread pudding can be served warm or at room temperature.