Fantastic Caramel Bread Pudding Recipes

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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

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.

CARAMEL BREAD PUDDING



Caramel Bread Pudding image

As my son says, it is like eating French Toast for dessert. :) It is very much like French Toast with a lovely caramel sauce on it. We all like it warm best. Make sure you use a 2-quart dish. Trust me, it will boil over in your stove in a 1 1/2-quart one. Oops! And don't worry, it will fall a little bit as it cools.

Provided by Marg CaymanDesigns

Categories     Dessert

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 9

6 slices bread, day-old, cut into 1/2 inch cubes (about 7 cups)
1 cup water, hot
1 cup brown sugar
4 eggs, lightly beaten
2 cups milk, warm
1/2 cup sugar
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon, ground
1/8 teaspoon salt

Steps:

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

CARAMEL BREAD PUDDING FOR TWO



Caramel Bread Pudding for Two image

Just two small croissants make enough decadent bread pudding for two people, with no leftovers!

Provided by Food Network Kitchen

Categories     dessert

Time 1h5m

Yield 2 servings

Number Of Ingredients 7

2 tablespoons unsalted butter, melted, plus more butter for greasing the cups
2 croissants (about 2 ounces each), torn into 1-inch pieces
1 large egg
2 tablespoons plus 1/2 teaspoon sugar
3/4 cup half-and-half
1/2 teaspoon pure vanilla extract
4 soft caramel candies, chopped

Steps:

  • Preheat the oven to 350 degrees F. Lightly butter 2 ovenproof 6-ounce tea or coffee cups. Tear a loosely packed 1/2 cup of the croissant pieces into slightly smaller pieces, and toss them with the melted butter in a small bowl; set aside.
  • Whisk the egg with 2 tablespoons of the sugar in a medium bowl until the sugar is dissolved. Whisk in the half-and-half and vanilla. Stir in the remaining 1-inch croissant pieces and the caramels, and let the mixture sit, folding occasionally, for about 15 minutes. Don't worry if the mixture seems too wet; the excess moisture will be absorbed as the pudding bakes.
  • Divide the soaked bread mixture between the prepared cups. Top each with half the buttered croissant pieces, and sprinkle with 1/4 teaspoon of the remaining sugar. Bake until the bread pudding puffs above the rim of the cups and is set, about 30 minutes. Let cool a few minutes (the pudding will sink), and serve warm.

SALTED CARAMEL BREAD PUDDING



Salted Caramel Bread Pudding image

Provided by Food Network

Categories     dessert

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 7

1 quart heavy cream
8 ounces (2 sticks) unsalted butter, plus more for greasing the cake pan
1 pound brown sugar
1 teaspoon vanilla extract
1 loaf white bread, preferably day-old
1 teaspoon kosher salt
Whipped cream or ice cream, for serving

Steps:

  • Combine the cream, butter, sugar and vanilla extract in a medium saucepan over medium heat. Let the butter melt, then slowly simmer the cream until it reduces slightly, about 10 minutes. Be careful that the mixture doesn¿t boil over; if it does, reduce or remove from the heat.
  • Break the bread up into 1-inch pieces. Day-old bread is best but any bread will work. Place the bread in a large mixing bowl and set aside.
  • Preheat the oven to 350 degrees and grease an 8-inch-by-8-inch cake pan.
  • Add the reduced heavy cream mixture to the bread pieces and mix until combined. Transfer to the prepared cake pan and sprinkle the kosher salt over the top. You want just a light sprinkle to give it that salty and sweet taste. Bake until firm in the middle, like brownies, about 20 minutes. Serve with whipped cream or ice cream.

CARAMEL BREAD PUDDING



Caramel Bread Pudding image

When rich, custardy bread pudding is matched with bittersweet caramel, it's doubly delicious.

Provided by Martha Stewart

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

Time 2h40m

Number Of Ingredients 10

8 large eggs
2 cups milk
2 cups heavy cream
1 1/2 cups sugar
1 vanilla bean, split lengthwise and scraped
1/4 teaspoon salt
1/4 cup dark rum or brandy
1 baguette (1 pound), cut into 1-inch pieces
1/2 teaspoon distilled white vinegar
3 tablespoons unsalted butter

Steps:

  • In a large bowl, whisk eggs until combined. Whisk in milk, cream, 1/2 cup sugar, vanilla bean, salt, and rum. Add bread and let soak 45 minutes to 1 hour, pushing bread down occasionally until most of liquid has been absorbed.
  • Meanwhile, in a medium saucepan over high heat, stir together remaining 1 cup sugar, vinegar, and 1/2 cup water until sugar has dissolved. Cook, without stirring, until sugar is dark amber in color, 7 to 10 minutes. Remove from heat and carefully add 1/4 cup water (mixture will sputter); swirl pot until combined.
  • Working quickly, pour caramel into a 9-inch round baking pan, carefully rotating the pan so caramel covers the bottom and some of the sides; set aside until cool.
  • Preheat the oven to 350 degrees. Put a kettle of water on to boil. Rub cooled pan with butter and spoon in bread mixture packing bread tightly to fit. Cover with a parchment round.
  • Place pan in a roasting pan and pour hot water to come halfway up the side of the pan. Bake 1 1/4 hours or until a knife inserted in the center comes out barely clean. Do not overbake. Let stand 5 minutes then run a metal spatula around the edges and invert the pudding onto a large rimmed plate.

Nutrition Facts : Fiber 1 g

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.

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.

RUSTIC BREAD PUDDING WITH CARAMEL SAUCE



Rustic Bread Pudding with Caramel Sauce image

Bread pudding is such a treat. Every time I see it on a dessert menu, I order it, and I wonder why I do not make it more often myself. Finally, I decided it was time to develop a recipe for bread pudding that works with the crusty artisan bread I make, as well as a recipe for homemade caramel sauce that tempts people to lick their plates. Enjoy!

Provided by Melissa Johnson

Categories     Recipes

Time 1h40m

Number Of Ingredients 23

Bread Pudding
800 grams or 10+ cups of cubed/torn crusty bread
4 cups of milk
6 eggs
1 cup sugar
5 Tbsp of unsalted butter melted
2 tsp vanilla extract
1 tsp cinnamon
1/4 tsp salt
1/8 tsp nutmeg
Optional
1/2 cup of raisins
1 apple peeled and thinly sliced
ground ginger, cardamom or clove
Caramel Sauce
11 Tbsp butter (1 stick plus 3 Tbsp)
1 1/2 cups of brown sugar (dark or light both work fine)
4-6 ounces of evaporated milk
1 Tbsp water
1 Tbsp vanilla extract
1/4 tsp salt
Optional
1-2 Tbsp bourbon or whisky

Steps:

  • Bread Pudding
  • Grease a rectangular glass baking dish. (I used a narrow and deep 3 qt baker. A wider and shallower baker may require you to drop the cooking time by 10-15 minutes.)
  • Spread the bread pieces evenly in the greased baking dish.
  • Melt the 5 Tbsp of butter and set aside. (I use the microwave on a low power setting to avoid washing a saucepan.)
  • In a 2-3 quart bowl, ideally with a pour spout, mix the eggs and sugar, then add in the milk, vanilla extract, cinnamon, nutmeg and salt. Finally mix in the melted butter.
  • Gently pour the contents of the bowl over the bread. Use a wide spatula to press the bread downward to soak up more of the liquid.
  • Cover and refrigerate for at least 12 hours, removing from the fridge at least once, partway through, in order to mix the bread, mash it down and break it up a little more.
  • Preheat your oven to 350 F and remove the baking dish from the fridge. Mix, mash and break up the bread one last time before placing it in the preheated oven to bake.
  • Bake for 50-60 minutes, covering with foil for the final 15 minutes if the bread pudding seems to be getting too toasted.
  • Let it cool at least 20 minutes before serving with the caramel sauce below, ice cream, or whipped cream.
  • Caramel Sauce
  • In a small saucepan, boil the butter, brown sugar, water, and salt for 5 minutes, stirring occasionally.
  • Remove from heat, and add the vanilla extract and 4-6 oz of evaporated milk until you reach slightly less than the thickness you prefer. (The caramel sauce will thicken a bit more as it cools.) I used 6 ounces of evaporated milk. If I were adding bourbon, I would use less evaporated milk.
  • Pour or funnel the sauce into a jar. This will keep in the fridge for up to a week. Extra sauce can be frozen in a plastic container.

PEACHY BREAD PUDDING WITH CARAMEL SAUCE



Peachy Bread Pudding with Caramel Sauce image

This rich and creamy bread pudding is a truly decadent and comforting dessert.

Provided by jowolf2

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h35m

Yield 10

Number Of Ingredients 12

2 cups fresh peaches - peeled, pitted and halved
1 (14 ounce) can sweetened condensed milk
3 eggs, lightly beaten
1 ¼ cups hot water
¼ cup butter, melted
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
4 cups French bread, torn into small pieces
½ cup brown sugar
½ cup butter
2 tablespoons light corn syrup
1 tablespoon rum

Steps:

  • Preheat an oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
  • Chop the peaches and lightly mash them in a mixing bowl. Combine the sweetened condensed milk and the eggs; add them to the peaches and mix well. Stir in the hot water, melted butter, cinnamon, and vanilla. Stir the French bread into to the custard mixture until the bread is completely moistened. Turn the pudding into the prepared baking dish.
  • Bake until a knife inserted in the center of the pudding comes out clean, about 1 hour and 10 minutes.
  • While the pudding is baking, combine the brown sugar, 1/2 cup butter, corn syrup, and rum in a saucepan. Bring to a boil over medium heat and simmer for 3 to 4 minutes or until just slightly thickened. Let cool slightly.
  • Remove the pudding from the oven and let it cool for about ten minutes before serving. Serve warm with the caramel sauce. Cool and cover any leftover pudding and store it in the refrigerator.

Nutrition Facts : Calories 455.6 calories, Carbohydrate 60.9 g, Cholesterol 105.7 mg, Fat 19.5 g, Fiber 1.1 g, Protein 10.1 g, SaturatedFat 11.6 g, Sodium 449.5 mg, Sugar 35.9 g

FANTASTIC CARAMEL BREAD PUDDING



Fantastic Caramel Bread Pudding image

Make and share this Fantastic Caramel Bread Pudding recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 1h35m

Yield 6-8 serving(s)

Number Of Ingredients 11

12 slices Texas toast thick bread, stale, but not hard
3/4 cup raisins
4 large eggs
3/4 cup sugar
2 teaspoons vanilla
1 teaspoon cinnamon
1/2 teaspoon salt
3 cups half-and-half or 3 cups milk
1/4 lb butter (no substitutions)
1/2 cup brown sugar, packed
1/3 cup heavy cream

Steps:

  • Set oven to 350 degrees.
  • Butter a 2-qt baking dish.
  • Trim the crust off of bread, and cut into 1-inch cubes.
  • Scatter bread crumbs into baking dish.
  • Sprinkle the raisins over bread cubes.
  • In a large bowl, whisk together the eggs, sugar, vanilla and milk.
  • Pour the mixture over the bread cubes.
  • Pressing the bread down with a spatula to help absorb the liquid.
  • Let sit for 30 minutes.
  • Place the baking dish with the pudding mix, into a larger pan.
  • Pour water 2/3 of the way up the outside dish to make a water bath.
  • Bake for 1-1/4 hours, until puffed and firm.
  • FOR CARAMEL SAUCE: Melt butter in a small saucepan.
  • Then whisk in the 1/2 cup brown sugar, then stir for 3-5 minutes.
  • Add in the heavy cream, and continue to stir for 2 mins more.
  • Top sauce onto bread pudding.

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From caramelbread4567.blogspot.com


CARAMEL BREAD PUDDING WITH CREAMY CARAMEL SAUCE - LEMON SUGAR
Instructions. Preheat oven to 300° F. Butter a 9" x 13" baking dish and set aside. Chop/tear bread, and place on a baking tray and bake for 15 minutes. Cool. In a microwave safe bowl, combine raisins with rum extract and water and microwave for 45 seconds.
From lemon-sugar.com


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


SOFT PRETZEL SALTED CARAMEL BREAD PUDDING - SWEET RECIPEAS
2010-05-11 2 1/3 cup caramel sauce, divided. Preheat oven to 350F. Tear the pretzels into pieces. Place half of them onto bottom of a prepared baking dish (buttered 8-x-x8). Pour 1/3 cup caramel sauce over the pretzels in the pan. Mix the egg yolks, brown sugar, Lyle’s Golden Syrup, and vanilla together in a bowl.
From sweetrecipeas.com


RECIPE OF FAVORITE CARAMEL APPLIE PIE BREAD PUDDING
2020-10-05 This Salted Caramel Apple Bread Pudding is a I think the apple flavored bread pudding tasted fantastic and went really well with the layers of salted caramel. To me apples and caramel are. This easy caramel apple bread pudding recipe is amazing and so easy to make! Instructions to make Caramel Applie Pie Bread Pudding: A note before we begin ...
From catrice-recipe.netlify.app


CARAMEL BREAD PUDDING - SHUGARY SWEETS
2020-12-07 Preheat oven to 375°F. Lightly grease an 8-inch square baking dish or 2 qt casserole with baking spray. Set aside. In a large bowl, combine bread cubes with melted butter, cinnamon, nutmeg, raisins and chopped pecans. Mix gently until well blended. Pour into bottom of prepared baking dish.
From shugarysweets.com


BREAD PUDDING (CARAMEL BREAD PUDDING) - PUDDING VIDEOS
2019-08-07 Caramel Bread Pudding Recipe Have a taste of this simple yet stunning dessert, delicately coated with caramel. Here’s a bonus: NO OVEN NEEDED! INGREDIENTS ️7 pcs. loaf bread slices ️6 pcs. large eggs ️300ml condensed milk ( 1 big can) ️370ml evaporated milk (1 big can) ️1 cup all-purpose cream (or heavy cream) ️1 1/2… Continue reading …
From puddingvideos.com


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