Chocolate Caramel Bread Pudding Recipes

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CARAMEL BREAD PUDDING



Caramel Bread Pudding image

Tammie Peebles writes from Naples, Florida, "My mom gave me the recipe for this easy-to-make pudding. It's a great way to use up day-old bread."

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 9

6 slices day-old bread, cut into 1/2-inch cubes
1 cup hot water
1 cup packed brown sugar
4 large eggs, lightly beaten
2 cups warm whole milk
1/2 cup sugar
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon salt

Steps:

  • Place bread in a greased 2-qt. baking dish. Combine water and brown sugar; pour over bread. Combine remaining ingredients; pour over bread. Bake at 350° for 50-60 minutes or until a knife inserted in the center comes out clean. Serve warm or cold.

Nutrition Facts : Calories 277 calories, Fat 5g fat (2g saturated fat), Cholesterol 115mg cholesterol, Sodium 210mg sodium, Carbohydrate 52g carbohydrate (43g sugars, Fiber 1g fiber), Protein 7g protein.

ULTIMATE CHOCOLATE BREAD PUDDING



Ultimate Chocolate Bread Pudding image

When I really want to impress guests, I serve this decadent bread pudding. With just a few staple ingredients-bread, eggs, sugar and chocolate-I'm able to turn out this masterpiece in no time! -Erin Chilcoat, Smithtown, New York

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12 servings.

Number Of Ingredients 22

1 tablespoon plus 1/2 cup butter, divided
2 cups semisweet chocolate chips
1 cup packed light brown sugar
3 large eggs
2 cups whole milk
1 tablespoon vanilla extract
2 teaspoons instant espresso powder
1/2 teaspoon salt
1 pound egg bread or challah, cubed
SAUCE:
1/2 cup heavy whipping cream
1 large egg yolk
1/2 cup packed light brown sugar
1/8 teaspoon salt
2 tablespoons butter
1/4 cup chopped pecans, toasted
1/4 cup flaked coconut, toasted
2 to 3 teaspoons brandy, optional
SWEETENED WHIPPED CREAM:
3/4 cup heavy whipping cream
2 tablespoons confectioners' sugar
1 to 2 tablespoons brandy, optional

Steps:

  • Preheat oven to 350°. Grease a 9-in. springform pan with 1 tablespoon butter. Cube remaining butter; place in a small saucepan. Add chocolate chips and brown sugar. Cook and stir over medium heat until sugar is dissolved. Remove from heat., In a large bowl, whisk eggs, milk, vanilla, espresso powder and salt. Gently stir in bread; let stand until bread is softened, about 15 minutes. Fold in chocolate mixture. Transfer to prepared pan. Bake, uncovered, until a knife inserted in center comes out clean, 45-55 minutes. Cool on a wire rack 15 minutes., Meanwhile, for sauce, heat cream in a small heavy saucepan until bubbles form around sides. In a small bowl, whisk together egg yolk, brown sugar and salt. Whisk a small amount of hot cream into egg mixture; return all to pan, stirring constantly. Cook and stir until mixture is thickened and coats the back of a spoon. Stir in butter. Fold in pecans and coconut. If desired, stir in brandy. Cool., For whipped cream, beat cream until it begins to thicken. Add confectioners' sugar and, if desired, brandy; beat until soft peaks form., Loosen sides of pan with a knife. Carefully run a knife around edge of springform pan to loosen; remove rim from pan. Serve pudding warm with sauce and whipped cream.

Nutrition Facts :

BREAD PUDDING WITH CARAMEL SAUCE



Bread Pudding With Caramel Sauce image

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

Provided by starmaster25

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 3h

Yield 8

Number Of Ingredients 13

8 eggs
2 cups milk
2 cups heavy whipping cream
1 ½ cups white sugar
¼ cup rum
2 teaspoons vanilla extract
¼ teaspoon salt
1 loaf Italian bread, cut into 1-inch cubes
1 cup white sugar
½ cup water
½ teaspoon vinegar
¼ cup water
¼ cup butter

Steps:

  • 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.
  • 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.
  • 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.
  • Preheat oven to 350 degrees F (175 degrees C).
  • 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.
  • 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.

Nutrition Facts : Calories 846.8 calories, Carbohydrate 109.5 g, Cholesterol 287.6 mg, Fat 36.9 g, Fiber 2.3 g, Protein 17 g, SaturatedFat 20.4 g, Sodium 722.5 mg, Sugar 66.6 g

CHOCOLATE CARAMEL BREAD PUDDING



Chocolate Caramel Bread Pudding image

This great recipe for chocolate caramel bread pudding is courtesy of Emily Luchetti.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Puddings & Custards     Bread Pudding Recipes

Number Of Ingredients 7

6 large egg yolks
4 large eggs
1/4 teaspoon coarse salt
1 cup granulated sugar
1 1/2 cups heavy whipping cream
3 cups milk
5 cups Chocolate Pound Cake, cut into 1/2-inch cubes

Steps:

  • Preheat oven to 325 degrees.
  • In a large bowl, lightly whisk together egg yolks, eggs, and salt; set aside.
  • In a large, nonreactive, heavy-bottomed saucepan combine sugar and 1/2 cup water. Place over medium heat and cook, stirring occasionally, until the sugar dissolves and comes to a boil. Increase heat to high and cook, brushing down the sides of the pan with a wet pastry brush but without stirring, until mixture becomes golden amber in color.
  • Meanwhile, place cream in a small, nonreactive, heavy-bottomed saucepan. Place over medium heat and cook until small bubbles appear around the edges of the pan; immediately remove from heat.
  • Remove caramel from heat. When caramel has stopped bubbling, stir in about 1/4 cup of hot cream, taking care as caramel will begin to bubble up once cream is added. Continue adding the cream about 1/2 cup at a time, stirring, adding more cream when bubbles subside, until all cream has been used. Add milk and whisk to combine. Slowly whisk caramel mixture into reserved egg mixture.
  • Place chocolate cake pieces in a 9-by-13-inch baking dish. Pour caramel mixture evenly over cake.
  • Bake until a knife inserted into the center comes out almost completely clean, 30 to 40 minutes. Serve warm.

MEXICAN CHOCOLATE BREAD PUDDING WITH KAHLUA CARAMEL SAUCE



Mexican Chocolate Bread Pudding With Kahlua Caramel Sauce image

Chocolate, Caramel and Kahlua -- need I say more? I have not tried this yet, but it is on my short list of recipes to try.

Provided by DailyInspiration

Categories     Dessert

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 19

2 tablespoons butter, melted
granulated sugar, for dusting the pan
7 egg yolks
1/2 cup sugar
2 cups whole milk
2 cups cream
3 ounces mexican chocolate, coarsely chopped
3 ounces bittersweet chocolate, coarsely chopped
1/4 teaspoon salt
1 teaspoon vanilla
1/8 teaspoon nutmeg
2 tablespoons Kahlua
7 cups brioche bread, cut into 1/2 cubes (crusts removed)
1/2 cup sugar
1/4 cup water
1 pinch cream of tartar
1 cup cream
1 tablespoon Kahlua
powdered sugar, for dusting

Steps:

  • Preheat oven to 375 degrees. Butter 12 ramekins or a large gratin dish. Dust with granulated sugar.
  • Bread Pudding: Whisk the egg yolks in a bowl with the 1/2 cup sugar. Heat the milk and cream in a saucepan over medium heat until steamy but not boiling. Turn off the heat and add the chocolates, salt, vanilla, nutmeg, and Kahlua. Stir to mix. While whisking, pour over the egg yolks/sugar mixture. Gently fold in the bread cubes. Transfer the pudding mixture to ramekins (filled just up to the top) and put on a baking sheet, or use a gratin pan. Bake until nicely browned and set, about 30 minutes (for ramekins) and 45 minutes for gratin pan.
  • Kahlua Caramel Sauce: Combine 1/2 cup sugar, 1/4 cup water and cream of tartar in a small saucepan. DO NOT STIR. Bring to a boil and cook until the caramel browns. When the caramel is medium brown, remove from heat and carefully add 1 cup of cream and simmer. Add Kahlua.
  • To serve: Ladle a layer of sauce onto each plate and unmold the ramekin and put the pudding on top of the sauce; or if in a gratin pan, place a large spoonful of bread pudding on top. Dust with powdered sugar and serve warm.

CHOCOLATE BREAD PUDDING



Chocolate Bread Pudding image

Provided by Craig Claiborne

Categories     dessert

Time 3h20m

Yield 8 or more servings

Number Of Ingredients 9

12 slices bread (see note), trimmed of crusts, each about 1 by 2 1/2 by 4 inches
1 cup melted butter, approximately
3 cups heavy cream
1 cup milk
1 cup sugar
10 or 12 egg yolks, approximately 1 cup
1/2 pound bittersweet chocolate (see note)
1 teaspoon pure vanilla extract
English custard (see recipe)

Steps:

  • Preheat oven to 425 degrees.
  • Brush bread all over with melted butter. Arrange pieces on a rack and place in oven, turning until golden brown, about 5 to 10 minutes.
  • Meanwhile, combine cream and milk in a saucepan and bring just to a boil.
  • Add sugar and stir until dissolved.
  • Put egg yolks in a large mixing bowl and add the hot cream mixture, a ladleful at a time, beating briskly with wire whisk. Skim off any foam that accumulates on the surface.
  • Put chocolate in a mixing bowl. Place bowl in a basin of simmering water and let stand until chocolate melts.
  • Add egg yolk mixture, a little at a time, to chocolate, stirring constantly. Stir in vanilla.
  • In a baking dish measuring about 9 1/2 by 13 1/2 by 2 1/2 inches, arrange bread slices in two rows, the slices slightly overlapping. Pour chocolate mixture over bread. Let stand until some of the mixture is absorbed. Cover the bread pudding with clear plastic wrap and cover this with a rectangular dish that fits inside the baking dish. Add weights so the chocolate mixture barely covers all the bread and is absorbed by it. Let stand about an hour.
  • Meanwhile, preheat the oven to 325 degrees.
  • Remove weights, rectangular dish and plastic wrap. Cover top with aluminum foil, not letting it touch the chocolate filling. Punch a few holes in the foil with a knife. Seal foil around edges.
  • Place dish in a larger dish and pour boiling water around it. Bring this to a boil on top of stove. Place dish in its water bath in oven and bake about 1 hour and 45 minutes, or until all the liquid has been absorbed and on touch it springs back and the top has a slight glossy look. Serve warm, cut into squares with English custard on the side.

Nutrition Facts : @context http, Calories 1013, UnsaturatedFat 26 grams, Carbohydrate 77 grams, Fat 75 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 44 grams, Sodium 326 milligrams, Sugar 55 grams, TransFat 1 gram

OLD FASHIONED CHOCOLATE BREAD PUDDING WITH KAHLUA CARAMEL SAUCE



Old Fashioned Chocolate Bread Pudding With Kahlua Caramel Sauce image

Are you tired of serving the 'same old - same old' dessert to your family and friends? Then skip the cake and coffee tonight and serve up this delicious treat that will have everyone coming back for seconds. Old fashioned bread pudding gets a hip new update with chocolate, walnuts and Kahlua.

Provided by Feast Your Eyes

Categories     Dessert

Time 55m

Yield 12 serving(s)

Number Of Ingredients 20

2 tablespoons butter, melted
granulated sugar (for dusting the pan)
2 cups whole milk
2 cups heavy cream
6 ounces fine quality bittersweet chocolate, roughly chopped
1 pinch salt
1 teaspoon vanilla extract
1/8 teaspoon grated nutmeg
1/2 teaspoon ground cinnamon
1/2 cup walnuts, chopped
2 tablespoons Kahlua
7 egg yolks
1/2 cup sugar
7 cups challah or 7 cups white bread, with crusts removed cut into 1/2-inch cubes
vanilla ice cream
1/2 cup sugar
1/4 cup water
1 pinch cream of tartar
1 cup cream
1 tablespoon Kahlua

Steps:

  • Preheat oven to 375°F
  • Begin by buttering 12 small ramekins and dusting with granulated sugar.
  • Bread Pudding:
  • Heat the milk and cream in a saucepan over medium heat until steamy (DO NOT BOIL).
  • Turn off the heat and add the chocolate, salt, vanilla, nutmeg, cinnamon, walnuts and Kahlùa. Stir to mix.
  • Whisk the egg yolks in a bowl with the 1/2 cup sugar. Pour into the chocolate mixture. Gently fold in the bread cubes.
  • Transfer the pudding mixture to the ramekins (DO NOT OVER FILL - Fill just to the top) and place on a baking sheet.
  • Bake until nicely browned and set, about 30 minutes.
  • Kahlùa Caramel Sauce:
  • Combine sugar, water and cream of tartar in a small saucepan. DO NOT STIR. Bring the mixture to a boil; cook until the caramel browns. When the caramel is medium brown, remove from heat and add cream. Let simmer. Add Kahlua.
  • To serve: Ladle some sauce onto each plate, unmold the ramekin, place the pudding on top of the sauce. Serve warm, topped with a scoop of vanilla ice cream.
  • Cook's Tip: Other serving versions include serving the pudding warm and topped with a dab of whipped cream OR cold, topped with fresh strawberries, whipped cream, and chocolate chips.

CHOCOLATE & SALTED CARAMEL WAFFLE BREAD & BUTTER PUDDING



Chocolate & salted caramel waffle bread & butter pudding image

Looking for a truly comforting dessert? Bake waffles in a rich, chocolatey custard, with salted caramel hiding underneath it!

Provided by Cassie Best

Categories     Dessert

Time 50m

Number Of Ingredients 11

150g dark chocolate (at least 70% cocoa solids)
300ml double cream
200ml milk
50g butter
1 tbsp caster sugar
pinch of ground cinnamon
1 tsp vanilla extract
200g canned caramel or dulce de leche
10 cooked waffles (we used toaster waffles)
4 medium egg yolks, beaten (freeze the whites for another recipe)
icing sugar, for dusting (optional)

Steps:

  • Fill a large pan with a few centimetres of water and set over a medium heat. Set a large heatproof bowl over the pan - it should sit on top without touching the water. Break the chocolate into the bowl, then tip in the cream, milk, butter, caster sugar, cinnamon and vanilla. Reduce the heat to low, and stir the mixture until everything has melted together and is glossy. Remove from the heat and leave to cool slightly.
  • Spread the caramel over the base of a baking dish (ours was 30 x 22cm), then sprinkle with a pinch of sea salt. Cut the waffles in half diagonally, then arrange over the caramel in overlapping rows.
  • Pour the egg yolks into the warm chocolate mixture, mixing well as you do until all of the egg is fully incorporated. Carefully pour the chocolate custard over the waffles, ensuring they're fully covered. Leave to soak for at least 1 hr, or cover and chill overnight.
  • Heat the oven to 180C/160C fan/gas 4 and uncover the dish if it has been chilled. Bake the pudding for 30 mins until the custard is set with a slight wobble in the centre. Leave to stand for 5 mins, then dust lightly with icing sugar, if you like, and scoop into bowls to serve.

Nutrition Facts : Calories 718 calories, Fat 53 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 39 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.8 milligram of sodium

CARAMEL BREAD PUDDING



Caramel Bread Pudding image

This is one of my favorite ways to use up my left-over bread. Since I live alone, a loaf of bread always lasts longer than it should. I always have the ingredients on hand too.

Provided by Redneck Epicurean

Categories     Dessert

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

1 cup brown sugar, firmly packed
5 slices old bread, crusts removed
2 tablespoons butter, melted
1/2 cup walnuts or 1/2 cup pecans, chopped
1/2 teaspoon cinnamon
2 1/2 cups milk
1/2 cup heavy cream
2 eggs, beaten
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350°F
  • Press sugar into the bottom of a baking dish.
  • Place bread on top of sugar tearing to fit. Drizzle bread with melted butter. Sprinkle with nuts and cinnamon.
  • Combine remaining ingredients and pour over bread.
  • Bake 35-40 minutes or until tester comes out clean when inserted in center.

CHOCOLATE BREAD PUDDING WITH BOURBON-PECAN CARAMEL SAUCE



Chocolate Bread Pudding with Bourbon-Pecan Caramel Sauce image

Categories     Bourbon     Chocolate     Dessert     Bake     Pecan     Bon Appétit

Yield Serves 12

Number Of Ingredients 16

SAUCE
1 1/4 cups sugar
1/2 cup water
1/4 cup light corn syrup
1 tablespoon fresh lemon juice
1 1/4 cups whipping cream
1 cup chopped pecans, toasted
2 tablespoons bourbon
PUDDING
2 cups milk (do not use low-fat or nonfat)
2 cups whipping cream
1 cup sugar
8 ounces semisweet chocolate, chopped
8 large eggs
1 tablespoon vanilla extract
1 1-pound unsliced egg bread, crusts trimmed, cut into 1-inch pieces

Steps:

  • FOR SAUCE:
  • Stir sugar and water in heavy large saucepan over medium heat until sugar dissolves. Mix in corn syrup and lemon juice. Increase heat and boil without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally. Remove from heat. Pour in cream (mixture will bubble up). Stir over low heat until caramel is melted and smooth. Increase heat; boil until sauce is reduced to 1 2/3 cups, stirring often, about 4 minutes. Remove from heat. Mix in pecans and bourbon. (Can be made 1 day ahead. Cover and chill. Rewarm before using.)
  • FOR PUDDING:
  • Preheat oven to 350°F. Combine milk, cream and sugar in heavy large saucepan over medium-high heat. Stir until sugar dissolves and mixture comes to boil. Remove from heat. Add chocolate; stir until smooth. Beat eggs and vanilla in large bowl to blend. Gradually whisk in chocolate mixture. Add bread cubes. Let stand until bread absorbs some of custard, stirring occasionally, about 30 minutes.
  • Transfer mixture to 13x9x2-inch glass baking dish. Cover with foil. Bake until set in center, about 45 minutes. Uncover; cool at least 15 minutes.
  • Serve pudding warm or at room temperature with warm sauce.

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CHOCOLATE BREAD PUDDING WITH SALTED CARAMEL SAUCE
2015-09-24 Preheat the oven to 375 degrees F. Place the baking dish in a large pan. Add enough hot water to come halfway up the sides of the dish. Bake for 40-45 minutes or until the pudding is set and the top is golden brown. Remove the baking dish from the water bath and let it cool slightly on a wire rack.
From momontimeout.com
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CHOCOLATE BREAD PUDDING - EAGLE BRAND
Lightly butter 13 x 9-inch baking dish. Melt all but 2 tablespoons chocolate chips in heavy saucepan over low heat. . WHISK together sweetened condensed milk, eggs, water, orange peel, if desired, and melted chocolate chips. Stir bread into chocolate mixture; let stand 1 to 2 minutes. Spoon bread mixture into prepared dish. Dot top with butter.
From eaglebrand.com
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CARNATION® | CHOCOLATE BREAD PUDDING WITH CHOCOLATE SAUCE
: Bread Pudding 1: Preheat oven to 350ºF (180ºC). In buttered 8" (2 L) square baking dish, combine bread cubes and chocolate chips. 2: In large bowl, beat eggs. Beat in sugar and butter until combined. Whisk in evaporated milk and vanilla; pour over bread and chocolate chips. Press bread down gently to soak with the milk mixture.
From carnationmilk.ca
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WHITE CHOCOLATE SALTED CARAMEL CHALLAH BREAD PUDDING
Preheat oven to 350°F. In a large bowl, whisk together half-n-half, eggs, and vanilla extract. Gently add bread cubes into egg mixture, tossing it gently. Add white chocolate chips and pecans if using, and toss to evenly disperse. Pour into a well buttered 9″ x 13″ baking pan.
From calgaryjcc.com
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CHOCOLATE AND CARAMEL BREAD PUDDING RECIPES | ARIA COOKING
2 (1.7-ounce) packages chocolate-covered caramel candies (such as Rolo), chopped; Vanilla fat-free ice cream (optional) 1/4 cup fat-free caramel sundae syrup (such as Smucker's) Chocolate and Caramel Bread Pudding • Yield: 6 servings Ingredients: 2 1/2 cups 1% low-fat milk; 1 (1.4-ounce) package sugar-free chocolate cook-and-serve pudding mix
From ariacook.blogspot.com
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CHOCOLATE CARAMEL BREAD PUDDING | RECIPE | DESSERTS, CHOCOLATE …
Jul 15, 2016 - Chocolate bread pudding with caramel rolos makes the best caramel bread pudding for two. Bread pudding recipe for two, made in two ramekins!
From pinterest.ca
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CHOCOLATE AND CARAMEL BREAD PUDDING RECIPE - FOOD NEWS
Chocolate Caramel Bread PuddingIngredients2 1/2 cups 2% milk1 (3 oz.) package chocolate cook-and-serve pudding mix7 cups (1/2-inch) cubed Italian breadCooking spray2 (1.7-ounce) packages chocolate-covered caramel candies (such as Rolo), light brown sugar, cornstarch, unsalted butter, granulated sugar and 8 more. Chocolate Caramel Bread Pudding Dessert …
From foodnewsnews.com
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10 BEST CHOCOLATE CARAMEL PUDDING DESSERT RECIPES | YUMMLY
2022-07-02 Crinkly Caramel Stuffed Brownie Cookies Half Baked Harvest. granulated sugar, unsweetened cocoa powder, baking soda, all-purpose flour and 9 more. Chocolate Caramel Molten Lava Cake Inspired by The Croods Oh My! Sugar High. flour, eggs, chocolate caramel candies, powdered sugar, vanilla and 6 more.
From yummly.com
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DOUBLE CHOCOLATE BREAD PUDDING WITH SALTED BOURBON CARAMEL …
While the bread pudding cools, make the caramel. Place the sugar in a 2-quart saucepan and add ¼ cup of water. Cover (or if you can't find a lid, top the saucepan with a heatproof bowl, making sure the bottom of the bowl doesn't touch the sugar) and cook over medium heat, swirling the mixture every 1 to 2 minutes, until the sugar is liquefied, about 6 minutes. Continue to cook …
From recipecircus.com
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CHOCOLATE BREAD PUDDING WITH CARAMEL SAUCE
This recipe has one of the absolute best caramel sauce recipes we've ever made. Oct 31, 2013 - Chocolate Bread Pudding is an old-fashioned favorite with a chocolate twist. This recipe has one of the absolute best caramel sauce recipes we've ever made. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to …
From pinterest.com
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DECADENT CHOCOLATE CARAMEL BREAD PUDDING RECIPE - EASY RECIPES
Place bread in a greased 2-qt. baking dish. Combine water and brown sugar; pour over bread. Combine remaining ingredients; pour over bread. Bake at 350° for 50-60 minutes or until a knife inserted in the center comes out clean. Serve warm or cold.
From recipegoulash.cc
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Top Asked Questions

What is the best way to make caramel bread pudding?
Melt butter in medium saucepan over medium heat. Remove from heat and stir in brown sugar and whisk until smooth. Stir in heavy cream and sea salt flakes until smooth. Pour glaze over caramel bread pudding. Serve warm. May top with fresh whipped cream.
How to bake chocolate bread pudding?
Before you add ingredients and bake the chocolate bread pudding, cut up (or tear) the bread into 1-inch pieces and place the pieces in a single layer in a 9×13-inch greased baking pan. Toast the bread chunks for about 5 minutes at 350°F (or until the bread is slightly crispy). Toasting the bread will allow it to soak up all that custard goodness!
How long to bake salted caramel pudding?
Drizzle the melted butter over the top and bake for 35-40 minutes (or until the internal temperature is 160°F). This Salted Caramel Glaze pairs perfectly with the chocolate flavor in the pudding. To make the glaze, mix together the confectioners’ sugar and the Bolthouse Salted Caramel Latte until smooth.
How do you make bread pudding without making it too sweet?
This bread pudding is so rich that you don’t want it over-sweetened. Heat some cream and milk (or you can use half-and-half) then pour over the chocolate and mix it all together. You’ll have a very thinned out ganache. Let it cool down for a minute (so as not to cook the eggs), then add eggs, sugar, vanilla extract, + salt.

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