Caramel Bread Pudding Recipe

Any large loaf will do but a nice french bread or a challah work especially well.

Caramel bread pudding recipe. In a large bowl whisk eggs cream sugar and vanilla until blended. Pour the caramel sauce into a mold and tilt to coat the bottom and a bit in the sides as well. Directions step 1 beat eggs in a large bowl with an electric mixer on medium speed until foamy 2 to 3 minutes. Let stand about 15 minutes or until bread is softened.

Combine the cream butter sugar and vanilla extract in a medium saucepan over medium heat. Whisk in milk cream 1 2 cup sugar vanilla bean salt and rum. Gently fold in cubed rolls. Directions preheat oven to 450 f.

Let pudding stand 30 minutes. Directions place bread in greased 2 qt. Spread bread cubes onto sheet pan in a single layer. Spread 1 c caramel sauce in bottom of 13 x 9 pan.

Mix vanilla sugar and then keep aside. Step 2 dissolve 1 cup sugar with 1 2 cup water and vinegar in a heavy saucepan. Let it set for two minutes and pour the bread mixture to it. To begin the preparation of caramel bread pudding tear the bread into pieces and add milk to it.

Ingredients 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. Serve warm or cold. Let the butter melt then slowly simmer the cream until it reduces slightly about 10 minutes. Whisk to blend well.

Combine eggs cream milk 2 tablespoons sugar vanilla nutmeg and salt in large bowl. Cut bread into 1 inch cubes. Step 3 pour warm sauce into a 9x9 inch baking pan. Directions preheat oven to 350.

Refrigerate until ready to use. Bake at 350 degrees f for 50 60 minutes or until knife inserted in center comes out clean. Combine water and brown sugar. Step 1 in a large bowl whisk eggs until combined.

Brown in oven for. Caramel bread pudding recipe 1 4 cup sugar 3 tbsp water.