Caramel Bread Pudding

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Bread Pudding and caramel in one dish? Oh yes, bring it on! You’ll want to use a gooood bread for this. I used a baguette but you don’t want it too fresh for bread pudding. I cut it into slices and let it sit on my counter for a few hours before preparing this. It will soak up the custard even better this way.

Caramel Bread Pudding

Ingredients

2 cups half and half cream, warmed
4 ounces salted butter, melted
3/4 cups sugar
3 eggs
1/2 teaspoon pure vanilla extract
1 baguette, cut into 1 1/2-inch slices
1 jar caramel sauce or homemade salted caramel

Directions

1. Preheat the oven to 325°F

2. Combine the milk, butter, sugar, eggs, and vanilla in a large mixing bowl. Whisk until smooth.

3. Grease a 9×11 baking dish and lay in the baguette slices, overlap as needed. Pour on the custard and gently press bread down to soak. Let sit 10 mins.

4. Wrap the dish tightly with aluminum foil. Bake 40 minutes, then remove the foil and cook 15 minutes longer or until set in the middle and lightly browned on top.

5. Let cool just a few minutes and pour on the caramel. Serve!

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Comments

Vince says
September 15, 2014 at 5:06 pm
This cries out for apple slices layered on top before baking. Don’t leave the bread out to dry just layer it on a baking sheet and put it in the oven to toast. You’ll get a better texture to the bread pudding that way. I also prefer to dice the bread instead of slices.