Cinnamon Toast Pudding With Caramel Sauce Recipes

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CINNAMON TOAST PUDDING



Cinnamon Toast Pudding image

Provided by Sunny Anderson

Categories     side-dish

Time 40m

Yield 6 to 8 servings Prep Time: 10 minutes

Number Of Ingredients 9

4 tablespoons unsalted butter, softened, plus extra for baking dish
1/2 cup sugar
2 teaspoons ground cinnamon 1/2 teaspoon salt 4 (1-inch) thick slices day-old brioche bread
5 eggs 1/2 cup heavy cream
1/4 cup plain yogurt 1/4 cup orange juice Pinch salt
1 teaspoon vanilla extract
1 cup grapes, halved
Powdered sugar, for garnish
1/4 cup maple syrup

Steps:

  • Preheat oven to 400 degrees F.
  • Butter baking dish and set aside. In a small bowl, combine butter, 1/4 cup sugar, cinnamon and salt. Generously butter both sides of brioche bread with butter mixture. Toast on a baking sheet in the oven 5 to 10 minutes, or until bread turns golden brown. Cut toast on a diagonal into triangles and arrange in the prepared baking dish. In a medium bowl, whisk together eggs, heavy cream, yogurt, orange juice, salt, remaining sugar, and vanilla. Stir in grapes and pour over bread slices in baking dish. Let rest 10 minutes for bread to absorb some of the egg mixture, gently pressing down a few times to help absorb. Bake 25 to 30 minutes until crust is golden and crispy in parts and custard is set. Remove from the oven, dust with powdered sugar, drizzle with maple syrup and serve.

BREAD PUDDING WITH HOMEMADE CARAMEL SAUCE



Bread Pudding with Homemade Caramel Sauce image

My famous bread pudding is a sweet way to make use of the day-old dinner rolls that didn't get gobbled up at Thanksgiving. The combination of the soft pudding with the sweet, velvety smooth sauce is a match made in heaven. -Anita Geoghagan, Woodstock, Georgia

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 11

5 large eggs
4 cups half-and-half cream
1 cup sugar
1 teaspoon vanilla extract
10 cups cubed day-old dinner rolls
PRALINE SAUCE:
1/2 cup unsalted butter, cubed
1 cup packed brown sugar
1 cup heavy whipping cream
1/4 teaspoon vanilla extract
Optional: sweetened whipped cream and toasted chopped walnuts

Steps:

  • Preheat oven to 350°. In a large bowl, whisk eggs, cream, sugar and vanilla until blended. Gently fold in cubed rolls; let stand about 15 minutes or until bread is softened., Transfer to a greased 13x9-in. baking dish. Bake until puffed, golden and a knife inserted in the center comes out clean, 45-50 minutes. Meanwhile, in a small saucepan, melt butter over medium-high heat. Stir in brown sugar. Bring to a rolling boil. Boil 2 minutes. Stir in cream; return to a boil. Remove from heat. Stir in vanilla. Serve with warm pudding. If desired, top with sweetened whipped cream and toasted walnuts.

Nutrition Facts : Calories 498 calories, Fat 27g fat (16g saturated fat), Cholesterol 175mg cholesterol, Sodium 246mg sodium, Carbohydrate 53g carbohydrate (39g sugars, Fiber 1g fiber), Protein 9g protein.

OLD FASHION BREAD PUDDING WITH CARAMEL SAUCE



Old Fashion Bread Pudding With Caramel Sauce image

Make and share this Old Fashion Bread Pudding With Caramel Sauce recipe from Food.com.

Provided by andypandy

Categories     Dessert

Time 1h

Yield 14 serving(s)

Number Of Ingredients 15

7 cups white bread or 7 cups egg bread, cut into 1 1/2 inch cubes
1/2 cup golden raisin
1/2 cup melted butter
4 large eggs
1 cup granulated sugar
1/4 cup light brown sugar
1 teaspoon grated nutmeg
2 teaspoons vanilla extract
2 cups half and half milk
2 cups whole milk
1/2 cup butter
1 cup light brown sugar
1/4 teaspoon salt
1 teaspoon vanilla
1/2 cup evaporated milk

Steps:

  • Place the bread cubes in a 9 x 13 buttered glass pan.
  • Sprinkle the raisins over the bread.
  • Drizzle on the melted butter, do not mix into the bread cubes and raisins.
  • Set this aside.
  • In a large bowl, beat eggs until broken up and blend in the sugars, nutmeg, half and half and the milk.
  • DO NOT OVER BEAT THIS MIXTURE JUST COMBINE.
  • Pour the mixture over the cubes and raisins and let it all soak in, gently patting the bread down into the milk every now and then.
  • Sprinkle the top with a grating of more nutmeg.
  • Preheat the oven to 350 degrees F.
  • Bake the pudding for 50 minutes, checking about the 40 minute mark, that its not getting too brown-- If it is cover with foil loosely.
  • Bake until pudding is puffy all over and golden.
  • Remove to rack to cool.
  • Sauce-- In a saucepot over med.
  • heat, melt the butter, and brown sugar.
  • Bring to a boil, and remove from the heat.
  • Whisk in the salt, vanilla, and milk.
  • The sauce can be made ahead, then warmed in the microwave-- Cut cooled pudding into squares, and top each with hot sauce.

Nutrition Facts : Calories 424.1, Fat 21.1, SaturatedFat 12.5, Cholesterol 107, Sodium 337.7, Carbohydrate 53.4, Fiber 0.8, Sugar 39.4, Protein 6.6

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

OVEN-BAKED CARAMEL FRENCH TOAST



Oven-Baked Caramel French Toast image

This is perfect served with quiche, homemade home fries and fresh coffee! I make the bread for this recipe using my bread machine!

Provided by HappyHousewife

Categories     100+ Breakfast and Brunch Recipes     French Toast Recipes

Time 10h

Yield 8

Number Of Ingredients 14

1 cup brown sugar
½ cup butter
2 tablespoons light corn syrup
1 cup chopped pecans, divided
12 slices French or Italian-style bread
6 eggs
1 ½ cups milk
1 teaspoon vanilla extract
1 teaspoon ground nutmeg
1 ½ teaspoons ground cinnamon
¼ teaspoon salt
½ cup brown sugar
¼ cup butter
1 tablespoon light corn syrup

Steps:

  • In a small saucepan, combine 1 cup brown sugar, 1/2 cup butter and 2 tablespoons corn syrup. Cook over medium heat, stirring constantly, until thickened.
  • Pour sauce into a 9x13 inch baking dish and sprinkle with 1/2 cup pecans. Place 6 slices of bread on top of the sauce, sprinkle with the remaining pecans and cover with the remaining 6 slices of bread.
  • Combine eggs, milk, vanilla, nutmeg, cinnamon and salt in a blender. Pour egg mixture evenly over bread slices, cover the baking dish, and refrigerate for 8 hours or overnight.
  • The next morning, preheat oven to 350 degrees F (175 degrees C). Remove the French toast from the refrigerator 30 minutes prior to baking. Bake in preheated oven for 40 to 45 minutes, until lightly brown. Drizzle sauce over the toast right before serving.
  • To make the Caramel Sauce: In a small saucepan, combine 1/2 cup brown sugar, 1/4 cup butter and 1 tablespoon corn syrup. Cook until thickened, stirring constantly.

Nutrition Facts : Calories 614.7 calories, Carbohydrate 72.5 g, Cholesterol 188.9 mg, Fat 32.5 g, Fiber 2.5 g, Protein 12.2 g, SaturatedFat 13.8 g, Sodium 526.7 mg, Sugar 46.2 g

CINNAMON-CARAMEL BREAD PUDDINGS



Cinnamon-Caramel Bread Puddings image

Provided by Tori Ritchie

Categories     Mixer     Dessert     Bake     Christmas     Cinco de Mayo     Cinnamon     Christmas Eve     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Make 16 servings

Number Of Ingredients 10

20 3 1/2 x 3 1/2-inch slices cinnamon-raisin bread (not ends)
12 large eggs
2 1/2 cups whole milk
2 cups chilled whipping cream, divided
1 cup sugar
2 tablespoons vanilla extract
1 1/2 teaspoons finely grated orange peel
Pinch of salt
2 tablespoons powdered sugar
Purchased caramel sauce, warmed

Steps:

  • Cut bread into 3/4-inch cubes. Place in very large bowl. Whisk eggs, milk, 1 cup cream, and next 4 ingredients in large bowl until sugar dissolves. Pour egg mixture over bread; toss to coat. Cover with plastic and place plate on top to submerge bread in egg mixture. Chill at least 4 hours or overnight.
  • Stir bread mixture; let stand at room temperature 30 minutes.
  • Preheat oven to 375°F. Butter sixteen 3/4-cup custard cups or ramekins; divide between 2 roasting pans. Divide bread mixture among cups. Add enough hot water to pans to come halfway up sides of cups.
  • Bake puddings until puffed, edges are golden, and tester inserted into center comes out clean, about 40 minutes. DO AHEAD: Let puddings stand at room temperature up to 2 hours.
  • Using electric mixer, beat remaining 1 cup cream and powdered sugar in medium bowl until peaks form. Serve puddings warm or at room temperature with whipped cream and warm caramel sauce.

CINNAMON TOAST PUDDING WITH CARAMEL SAUCE



Cinnamon Toast Pudding With Caramel Sauce image

From Southern Living, from their healthier recipes section. Turns pieces of cinnamon toast into a special dessert. Simple, sweet and good!

Provided by LonghornMama

Categories     Dessert

Time 55m

Yield 8 serving(s)

Number Of Ingredients 15

8 slices white bread
3 tablespoons butter, softened
1/4 cup sugar
2 teaspoons cinnamon
2 1/2 cups milk
2/3 cup sugar
1 pinch salt
1 1/4 cups egg substitute
1 tablespoon vanilla
1 cup sugar
1/2 cup dark corn syrup
1 tablespoon butter
1 pinch salt
1/4 cup evaporated milk
1 1/2 teaspoons vanilla

Steps:

  • Spread one side of each bread slice evenly with butter.
  • Combine 1/4 cup sugar and cinnamon; sprinkle evenly over buttered side of bread. Place on a baking sheet. Broil 4 inches from heat (with door to electric oven partially open) 2 minutes or until browned and bubbly. Remove from oven; cool.
  • Cut each toast slice into 4 triangles. Arrange triangles, sugared side up, on bottom and around sides of a well-buttered 9-inch quiche dish, overlapping if necessary. Set aside.
  • Cook milk in a saucepan over low heat until hot; remove from heat and add 2/3 cup sugar, pinch salt, egg substitute and vanilla, stirring until sugar dissolves.
  • Spoon half of custard into quiche dish. Let stand 5 minutes.
  • Pour in remaining custard and place dish in a large shallow pan. Add hot water to larger pan to a depth of 3/4 inch.
  • Bake at 350°F for 30-35 minutes or until a knife inserted in center comes out clean. Serve warm with Caramel Sauce.
  • For Caramel Sauce: combine sugar, dark corn syrup, butter and pinch salt in heavy saucepan; bring to a boil over medium heat, stirring constantly. Boil, stirring constantly, one minute. Remove from heat. Stir in evaporated milk and vanilla.
  • Yield: 1 1/2 cups Caramel Sauce.

Nutrition Facts : Calories 462.2, Fat 11.3, SaturatedFat 6.2, Cholesterol 28.6, Sodium 397.2, Carbohydrate 81.8, Fiber 0.9, Sugar 55, Protein 9.7

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