Creme Caramel Bread Pudding Bon Appetit Recipes

CINNAMON-CARAMEL BREAD PUDDINGS

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.

BLUEWATER BREAD PUDDING WITH CARAMEL SAUCE

Steps:

• For sauce:
• Whisk all ingredients in heavy large saucepan to blend. Whisk over medium-high heat until beginning to boil. Reduce heat to medium-low. Simmer until sauce is thick enough to coat spoon, whisking occasionally, about 25 minutes. (Can be made 3 days ahead. Cool. Cover and refrigerate. Rewarm over low heat before serving.)
• For pudding:
• Preheat oven to 350°F. Butter 11x7-inch glass baking dish. Combine milk, cream, sugar, eggs, egg yolks, vanilla, nutmeg, and salt in large bowl; whisk to blend well. Spread 1 side of each bread slice with butter. Arrange 6 slices, buttered side up, in single layer in prepared dish, trimming to fit. Sprinkle with currants. Top with remaining bread slices, buttered side up. Pour custard through sieve over bread in dish. Let stand 15 minutes, occasionally pressing bread into custard.
• Place pudding in dish in 13x9x2-inch metal baking pan. Pour enough hot water into pan to come halfway up sides of pudding dish. Place in oven. Bake pudding until set in center and golden on top, about 45 minutes. Remove pudding from water bath. Serve warm or at room temperature with warm caramel sauce.

BREAD PUDDING WITH CARAMEL SAUCE

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.

BREAD PUDDING WITH HOMEMADE CARAMEL SAUCE

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.

CREME CARAMEL BREAD PUDDING - BON APPETIT

Steps:

• Spread brown sugar evenly in bottom of 8x8x2-inch glass baking dish (or other 9- to 10-cup dish). Sprinkle bread cubes evenly over. Combine eggs, cream, milk, 2 tablespoons sugar, vanilla, nutmeg, and salt in large bowl; whisk to blend well. Pour custard through sieve over bread in dish. Let pudding stand 30 minutes, occasionally pressing on bread to submerge.
• Position rack in center of oven and preheat to 350°F Place baking dish in roasting pan. Pour enough lukewarm water into roasting pan to come halfway up sides of baking dish. Bake pudding until set, brown on top, and small knife inserted into center comes out clean, about 1 hour 15 minutes. Let cool in water 20 minutes.
• Spoon bread pudding into dessert bowls and serve warm.

VELVETY CREME CARAMEL PUDDING RECIPE BY TASTY

Steps:

• Start by melting ½ a cup (100 G) sugar in a pan. Keep on stiring until it becomes a syrup.
• Take 3 pudding bowl and pour the caramel syrup equally into the bowls.
• Add 3 egg yolks, 2 eggs, 1 tsp of vanilla and half cup of sugar in a glass jar. Whisk the ingredients thoroughly.
• Heat one and half cup of milk in a pan. Add 6 tbsp of heavy cream into the same pan. Whisk the ingredients to avoid the thick layer of the milk on top.
• Gently strain the mixter into the glass jar with the other ingredients and whisk all of it together.
• Carefullly pour the pudding mixture equally on top of the caramel syrup in each pudding bowl.
• Boil water in a pan and gently place each bowls in it. Cover the lid of the pan. Steam it for good 25 to 30 minutes.
• Refigerate the pudding until cold.
• Enjoy!

PORTUGUESE BREAD PUDDING WITH RUM AND SALTED CARAMEL SAUCE

Steps:

• Heat milk, unsalted butter and vanilla extract in a pan over medium heat until butter melts.
• Take milk mix off of heat and set aside until cool.
• While milk is cooling, place bread cubes in a single layer on a cookie sheet and toast at 350 for 10 minutes to make them stale. This may take 2-3 batches.
• Coat a 9x13 baking dish with butter and add all toasted bread cubes to this dish.
• When milk has cooled, beat all 6 eggs in a separate bowl and mi into milk mixture.
• Pour milk and egg mixture over bread cubes, pressing down gently to ensure all pieces get coated. Let soak for 1 hour.
• After 1 hour, bake for 50 minutes uncovered until bread is brown but center is still a little jiggly.
• While bread pudding is cooling, begin to make the caramel sauce.
• In a sauce pan, melt butter in pan over medium heat. Add the brown sugar and rum and stir until sugar is dissolved and bubbling.
• Very slowly add the cream, stirring constantly.
• Remove from heat.
• To serve, plate a 3 inch square of warm bread pudding. Drizzle with a little caramel sauce. Top with a small scoop of vanilla bean ice cream (optional) and drizzle with a little more sauce.