Grammies Caramel Bread Pudding Recipes

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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.

ULTIMATE CARAMEL BREAD PUDDING



Ultimate Caramel Bread Pudding image

Adapted from a Cook's Illustrated recipe, this is by far the best bread pudding I've ever had. Rustic, easy, and oh-so-delicious. Make two and hide one for yourself.

Provided by TheSlyBear

Categories     Dessert

Time 1h15m

Yield 12 , 12 serving(s)

Number Of Ingredients 6

4 cups caramel sauce (see separate recipe)
1 large loaf bread
5 large eggs
3 cups half-and-half
1 tablespoon vanilla extract
1/2 teaspoon salt

Steps:

  • Preheat oven to 450°F.
  • Spread 1 c Caramel Sauce in bottom of 13 x 9 pan. Refrigerate until ready to use.
  • Cut bread into 1-inch cubes. Any large loaf will do, but a nice French bread, or a Challah work especially well.
  • Spread bread cubes onto sheet pan in a single layer. Brown in oven for about 10-12 minutes.
  • Reduce oven to 325. Don't forget this step (the voice of experience speaks)!
  • In a medium bowl, mix eggs, half-and-half, vanilla and salt. Add 1 1/2 c caramel sauce to this mixture.
  • Place bread cubes in a very large bowl and pour mixture over cubes. Toss gently until all cubes are coated.
  • Let stand 20 minutes, gently mixing occasionally. Be sure that there are no dry cubes!
  • Spread the soaked bread over the caramel in the 13 x 9 pan.
  • Bake at lower oven level for 45 minutes.
  • Let cool 30 minutes and serve, drizzled with remaining caramel sauce.

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.

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 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.

GRAMMIES CARAMEL BREAD PUDDING



Grammies Caramel Bread Pudding image

This is a tasty old fashioned recipe for bread pudding that belonged to my grandmother. Its not as soggy as most bread puddings which in my opinion makes it that much better and its easy- bonus!!!

Provided by Emmyalice

Categories     Breads

Time 1h

Yield 1 pudding, 6 serving(s)

Number Of Ingredients 5

1 cup brown sugar
2 slices heavily buttered bread
1 egg (beaten)
1 1/2 cups milk
1 teaspoon vanilla

Steps:

  • Preheat oven to 350.
  • Pack sugar in a buttered casserole dish.
  • Cut bread in small pieces and place buttered side down on sugar.
  • Mix the egg, milk and vanilla together.
  • Pour it over the bread.
  • Put in the oven and bake for approximately 50 minutes until nicely browned and bubbly around the edges.
  • Serve as is or with cream and raisins.

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.

STEAMED CARAMEL BREAD PUDDING



Steamed Caramel Bread Pudding image

Caramel bread pudding.

Provided by Elisa Gale

Categories     Bread Pudding

Time 2h45m

Yield 4

Number Of Ingredients 11

¼ cup unsalted butter
1 cup white sugar
1 cup cubed bread
1 cup milk
¼ cup sweetened condensed milk
2 large eggs
2 teaspoons vanilla extract
1 teaspoon white sugar
1 teaspoon ground cinnamon
½ teaspoon ground cardamom
½ teaspoon ground coriander

Steps:

  • Melt butter in a small pan over medium heat. Add 1 cup sugar and stir occasionally until dissolved. Stop stirring once the mixture comes to a boil. Stay near the stove to monitor the color, swirling the pan gently to redistribute caramel as sugar begins to darken. Cook to about 310 degrees F (160 degrees C) or until the sugar turns light golden brown, 5 to 10 minutes. Remove from heat immediately, as sugar will continue to darken.
  • Combine bread cubes, milk, condensed milk, eggs, vanilla, 1 teaspoon sugar, cinnamon, cardamom, and coriander in a blender; puree everything together. Pour batter on top of caramel.
  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil.
  • Cover bread pudding and place in the steamer; cook until a knife comes out clean, 40 to 45 minutes. Remove from the oven and cool to room temperature, 45 minutes to an hour. Cool in the refrigerator for 1 hour.
  • Remove from the refrigerator and turn out onto a plate to serve.

Nutrition Facts : Calories 459.7 calories, Carbohydrate 70 g, Cholesterol 134.9 mg, Fat 17.2 g, Fiber 0.7 g, Protein 7.5 g, SaturatedFat 9.9 g, Sodium 145.8 mg, Sugar 65.1 g

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.

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.

VELVETY CREME CARAMEL PUDDING RECIPE BY TASTY



Velvety Creme Caramel Pudding Recipe by Tasty image

Here's what you need: sugar, egg yolks, eggs, vanilla, sugar, milk, heavy cream

Provided by Jordan Kenna

Categories     Desserts

Yield 3 servings

Number Of Ingredients 7

½ cup sugar
3 egg yolks
2 eggs
1 teaspoon vanilla
½ cup sugar
1 ½ cups milk
6 tablespoons heavy cream

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!

Nutrition Facts : Calories 480 calories, Carbohydrate 52 grams, Fat 24 grams, Fiber 0 grams, Protein 16 grams, Sugar 52 grams

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