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Bread Pudding With Caramel Sauce

Bread Pudding With Caramel Sauce

  • Prep

    20 m
  • Cook

    1 h 25 m
  • Ready In

    3 h
starmaster25

starmaster25

Bread pudding with its own caramel sauce. The only thing else needed is maybe some ice cream. So good!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 847 kcal
  • 42%
  • Fat:
  • 36.9 g
  • 57%
  • Carbs:
  • 109.5g
  • 35%
  • Protein:
  • 17 g
  • 34%
  • Cholesterol:
  • 313 mg
  • 104%
  • Sodium:
  • 723 mg
  • 29%

Based on a 2,000 calorie diet

Directions

  1. Beat eggs in a large bowl with an electric mixer on medium speed until foamy, 2 to 3 minutes. Beat in milk, cream, 1 1/2 cup sugar, rum, vanilla extract, and salt until mixture is thoroughly combined. Gently stir bread cubes into the egg mixture to coat. Let bread soak until the egg mixture has been absorbed, about 1 hour; stir occasionally.
  2. Dissolve 1 cup sugar with 1/2 cup water and vinegar in a heavy saucepan. Place over high heat and cook without stirring until the sugar mixture is dark amber in color, about 10 minutes. Remove from heat and let cool until it stops bubbling. Gradually stir 1/4 cup water into the syrup, about 1 tablespoon at a time, stirring until water is incorporated.
  3. Pour warm sauce into a 9x9-inch baking pan and swirl the pan so the caramel sauce coats the bottom and sides of the pan. Let caramel sauce set, about 15 minutes. Coat inside of baking dish and caramel layer with butter. Transfer soaked bread cubes and any remaining liquid into the baking dish over caramel sauce and gently press bread cubes together. Cover pan with parchment paper.
  4. Preheat oven to 350 degrees F (175 degrees C).
  5. Place baking pan into a large roasting pan and pour enough boiling water into the roasting pan to reach halfway up the sides of the baking pan.
  6. Bake in the preheated oven until a knife inserted into the middle of the pudding comes out clean, about 1 hour and 15 minutes. Let stand for 5 to 10 minutes. Run a knife around the outside of the pan and invert pudding and caramel sauce onto a serving platter.
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Reviews

ahaverhals
7

ahaverhals

1/12/2013

This actually works. Good way to avoid buying caramel topping. My only changes are - didn't use Italian bread (I put my bread heels in the freezer so I can cook things like bread pudding once a month), I cut the sugar in the pudding to only 2/3 a cup and added two diced apples, and I presoaked the apples in the rum.

Joey Joan
5

Joey Joan

1/22/2013

I made this twice this week, the first time I burnt the caramel and made it with out it. The pudding was so good I made it again and didn't burn the caramel. I used 3 day old dry Italian loaf on the first one and it soaked up the egg mixture very well and was a very moist and flavorful result. The 2nd one was not as old and crustier and didn't soak up the egg as well giving a drier result. Both times I had more then half the egg mixture left over so the next time I make this and I will make it again I am going to cut the measurements on the egg mixture. So very good!

msbatterypark
2

msbatterypark

12/28/2013

I was scared to use so many eggs! but this is my favorite bread pudding now - seriously the best I've ever made!! I followed the recipe completely - except for adding a teaspoon of cinnamon. It slid out of the baking dish like a flan - and even looked like a flan to our amazement. Next time, I'll add butter and vanilla extract to the caramel to give it a bit more creaminess. Outside of that, I wouldn't change a thing. Oh, except for adding more sugar to combat the egg flavor.

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