Salted Caramel Bread Pudding Modern Honey from www.modernhoney.com
Description
Bread pudding is a classic dessert that has been enjoyed for centuries. It's made by soaking bread in a mixture of eggs, milk, and sugar, then baking it until it's golden brown and crispy on top. This recipe takes it to the next level with a rich and decadent caramel sauce that's drizzled over the top. It's the perfect dessert for any occasion, from a cozy night in to a fancy dinner party.
Prep Time
Preparation for this recipe takes about 20 minutes.
Cook Time
Cooking the bread pudding takes around 45 minutes, and then an additional 10 minutes for the caramel sauce.
Ingredients
For the bread pudding: - 8 cups of day-old bread, cut into cubes - 4 eggs - 2 cups of whole milk - 1 cup of heavy cream - 1 cup of granulated sugar - 1 tablespoon of vanilla extract - 1/2 teaspoon of ground cinnamon - 1/4 teaspoon of ground nutmeg - 1/2 cup of raisins (optional) For the caramel sauce: - 1 cup of granulated sugar - 6 tablespoons of butter - 1/2 cup of heavy cream - 1 teaspoon of vanilla extract
Equipment
- 9x13 inch baking dish - Large mixing bowl - Whisk - Saucepan - Wooden spoon - Measuring cups and spoons
Method
1. Preheat your oven to 350°F (180°C) and grease a 9x13 inch baking dish. 2. In a large mixing bowl, whisk together the eggs, milk, cream, sugar, vanilla extract, cinnamon, and nutmeg until well combined. 3. Add the bread cubes and raisins (if using) to the bowl, and stir until the bread is well coated with the egg mixture. 4. Pour the bread mixture into the greased baking dish and spread it out evenly. 5. Bake for 45 minutes, or until the top is golden brown and crispy. 6. While the bread pudding is baking, make the caramel sauce. In a saucepan, melt the sugar over medium heat, stirring constantly with a wooden spoon. The sugar will clump up at first, but keep stirring until it melts completely and turns a deep amber color. 7. Add the butter to the saucepan and stir until it's melted and well combined with the sugar. 8. Slowly pour in the heavy cream while stirring constantly. Be careful, as the mixture will bubble and steam. 9. Stir in the vanilla extract and continue to cook the sauce for another 2-3 minutes, or until it thickens slightly. 10. Remove the bread pudding from the oven and let it cool for a few minutes. Drizzle the caramel sauce over the top, and serve warm.
Notes
- This recipe can easily be halved to make a smaller batch. - You can use any type of bread for this recipe, but it's best to use day-old bread that's slightly stale. - If you don't like raisins, you can substitute them with chocolate chips or leave them out altogether.
Nutrition Info
This recipe yields approximately 12 servings. Each serving contains: - Calories: 400 - Fat: 18g - Carbohydrates: 56g - Protein: 7g - Fiber: 1g - Sugar: 43g
Recipes FAQ
Q: Can I make this recipe ahead of time? A: Yes! You can assemble the bread pudding and refrigerate it overnight, then bake it the next day. Q: Can I use a different type of milk in this recipe? A: Yes, you can use any type of milk you like, but whole milk will give you the richest and creamiest result. Q: Can I freeze the bread pudding? A: Yes, you can freeze the bread pudding for up to 3 months. To reheat it, thaw it in the refrigerator overnight, then bake it in the oven at 350°F (180°C) until it's heated through.
Recipe Tips
- To make the bread pudding extra rich and decadent, you can add a cup of chocolate chips to the bread mixture. - If you don't have a whisk, you can use a fork to beat the eggs and combine the ingredients. - Be sure to stir the caramel sauce constantly while cooking it to prevent it from burning.
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