Irresistible Bread Pudding with Caramel Sauce Recipe
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
No reviews
Craving bread pudding This irresistible recipe features rich caramel sauce Learn easy bread pudding tech today dessert 140
Total Time:1 hour 10 minutes
Yield:12 servings 1x
Ingredients
Scale
8 cups of stale bread, cut into 1-inch cubes
6 large eggs
2 cups of whole milk
1 cup of heavy cream
1 cup of granulated sugar
2 teaspoons of vanilla extract
1 teaspoon of ground cinnamon
1/4 teaspoon of ground nutmeg
2 tablespoons of unsalted butter, melted
1 cup of granulated sugar
1/4 cup of water
1/2 cup of heavy cream
4 tablespoons of unsalted butter
1/4 teaspoon of salt
1/2 teaspoon of vanilla extract
Instructions
Combine Sugar and Water: In a medium saucepan, combine the sugar and water over medium heat.
Melt the Sugar: Cook, without stirring, until the sugar dissolves and turns a deep amber color. This may take 5-7 minutes. Swirl the pan occasionally to ensure even heating.
Add Heavy Cream and Butter: Carefully pour in the heavy cream and add the butter. The mixture will bubble vigorously.
Stir and Simmer: Reduce the heat to low and stir constantly until the caramel is smooth and the butter is fully incorporated.
Add Salt and Vanilla: Remove from heat and stir in the salt and vanilla extract.
Cool and Store: Let the caramel sauce cool slightly before using. It will thicken as it cools. Store any leftover caramel sauce in an airtight container in the refrigerator.
Prepare the Bread: Spread the bread cubes on a baking sheet and let them dry out for at least 30 minutes. This will help them absorb the custard better. If you're short on time, you can lightly toast the bread cubes in the oven at 300°F (150°C) for 10-15 minutes.
Whisk the Custard: In a large bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, and nutmeg.
Soak the Bread: Place the bread cubes in a greased 9×13 inch baking dish. Pour the custard mixture evenly over the bread, ensuring that all the cubes are soaked. Gently press down on the bread to help it absorb the custard.
Let it Rest: Let the bread pudding sit for at least 30 minutes, or preferably 1 hour, to allow the bread to fully absorb the custard.
Bake: Preheat your oven to 350°F (175°C). Place the baking dish in the oven and bake for 45-55 minutes, or until the bread pudding is golden brown and set. A knife inserted into the center should come out clean.
Cool and Serve: Let the bread pudding cool slightly before serving. Drizzle generously with the homemade caramel sauce and enjoy!
Notes
Dive into the heartwarming world of bread pudding with caramel sauce, a classic dessert that transforms humble ingredients into a symphony of flavors and textures. This recipe guides you through creating a luscious, comforting bread pudding, soaked in a creamy custard and topped with a rich, homemade caramel sauce.
