Caramel Bread Pudding

Caramel Bread Pudding

  • Prep Time: 10 mins
  • Total Time: 1 hrs 10 mins
  • Servings: 6

    • About This Recipe

    “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.”

    Ingredients

  • 6slicesbread, day-old, cut into 1/2 inch cubes( about 7 cups)
  • 1cupwater, hot
  • 1cupbrown sugar
  • 4eggs, lightly beaten
  • 2cupsmilk, warm
  • 1/2 cupsugar
  • 1/2 teaspoonvanilla extract
  • 1/2 teaspooncinnamon, ground
  • 1/8 teaspoonsalt

    • Directions

  • 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.

    • Reviews

  • “This is a great recipe! I replaced the hot water, with cold milk and used sticky brown treacle sugar which disolves wonderfully in cold liquid. I replaced half of the milk with cream and it was gorgeous! I sprinkled the dish with brown sugar and put a little butter on the top and it made a wonderful sticky glaze. I took two dishes to a dinner party and I brought them home clean. The guests loved it. Quick and easy too!!”

  • “I also made this the 1st time using hotdog buns!Imagine how much better it was this time using day old croissants?It was so good I gave the recipe to about 4 people and they’ve all given it raves too.”

  • “I was a little sceptical about adding the water to this dish, and I believe it did affect the texture. It came out with the consistancy of wet scrambled eggs. Although the flavor was good. If I make this again I will omit the water and just sprinkle the brown sugar over the bread cubes before adding the remaining ingredients. Thank you for the recipe.”

  • “Delicious!Kids loved it so much they could possibly have eaten themselves sick had I not stopped them.Fantastic bread pudding…definitely will make this again!”

  • “very good, We all cleaned the darn dish plum clean !!!”

  • “All I can say is yummy! I made this last night for dessert using the leftover biscuits from breakfast and there was nothing left in the pan. Next time I might try to use the butter suggestion, but this is delicious as is!!”

  • “this is a fantastic recipe but after reading some of the previous reviews, i did tweak it a bit. rather than mix the water and sugar together, i melted some butter in a saucepan and added some dark brown soft sugar. i then added some warmed milk (only 1/2 the quanity stated) and over a gentle heat, it turned into a thick caramel syrup. i followed the rest of the recipe as is and it came out very very delicious!! serve this with cold cream and it’s heaven on earth!”

  • “I made with cinnamon raisin bread and it was great! I topped with vanilla bean ice cream! Yum!”

  • “This is wonderful. I used up 3/4 of a package of hamburger buns from the freezer. I couldn’t stop eating this. The whole family enjoyed it. This is now one of our favorite must have desserts. Actually, I think I need to go make more now. YUM!”

  • “Super simple.Picky 16yo only eats white bread but not fast enough to finish a loaf before the last slices go dry, and a lot of bread used to end up out on the lawn for the magpies.Now the rest of the family will happily consume the reject bread once transformed into bread pudding.The magpies miss out!”

  • “Really geat”

  • “This turned out pretty well for me!I replaced the water with milk as someone else suggested and make sure to use 7 *packed* cups of bread cubes, so it doesn’t turn out too soggy.The “caramel” sauce is not so much a caramel, but a nice sweet sauce you can drizzle on top for added sweetness.”

  • “This turned out perfect.”

  • “This was delicious!Easier than I expected bread pudding to be.I cut back on the sugar in the in the liquid mix because I made a very sweet sauce too, and it was still very good.Thanks!”

  • “Followed the recipe and directions exactly.I got that ‘wet scrambled eggs’ texture.Taste was ok, but couldn’t get over the texture”

  • “Beautiful presentation!And I love how easy this is to make.However, next time I’ll used either whole milk or maybe even cream, all I had on hand for this first try was 1% milk… it came out too watery.”

  • “I used very crusty baguettes guessing at 8 cups 1 inch cubedand switched everything to ashallow pan resulting in one layer (I wanted every pc to bond with the liquid) topped with a mixture of melted butter and maple granola. I also doubled the vanilla and cinnamon to 1 tsp each and used 1 cup evaporated milk plus 1 cup milk for the 2 cups milk and used only 1/4 cup white sugar. Okay its out of the oven….smelt wonderful and delish….could have been more sauce and liquid as abit on the dry side probably because I had so much crusty crust. Perhaps some ice cream or whip cream to kick it up a notch.”

  • “I have tried many bread pudding recipes and this one by far was the best.I followed the recipe to a T and it turn out great.The only thing was that their was not much caramel sauce at the bottom.Next time I will make a sauce to pour over top.I would give this recipe a try.thanks”

  • “I made this with a loaf of Italian bread.Everyone really liked it.It does taste like French Toast!”

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