Caramel Bread Pudding Recipe: Bread Pudding to me is the ultimate quick fix comfort food. Imagine crusty decadent bread, ensconced in deep caramel custard made from scratch! It’s a hearty delight that is enjoyed by both the kids and the adults alike!! Be it a weeknight when you need a pick me up, or a weekend where you feel like a treat, a caramel bread pudding NEVER goes wrong!
The recipe that I am sharing with you today, uses homemade caramel custard. I promise you one thing-once you nail it down…you will NEVER buy the store bought variety again!! The recipe is so simple,you will weep with joy 😉 😛
Ingredients for Caramel Bread Pudding:
- Stale buns, thick cut bread or croissants. You can use the fresh ones too-make sure the bread is thick cut.
- Half cup semi-sweet chocolate chips or chocolate of choice (optional)
- 1/2 cup sugar
- 1 tablespoon good quality vanilla extract
- 2 tablespoons water
- 150 ml cream
- 3 eggs
- 150 ml full cream milk
Method of Making Caramel Bread Pudding
For the Caramel
Add half cup sugar with 2 tablespoons of water in a heavy bottomed skillet/pan. Allow the sugar to boil. Don’t worry too much, just keep an eye on the pan. The heat should be medium-high. The moment you see the sugar has started to caramelize, and turn brownish, turn off the heat.
To this hot caramel, add the fresh cream while stirring continuously. Then add the milk. If by any chance, you see the caramel getting crystallized, put the pan with milk and cream back on the heat while stirring continuously. This will dissolve the sugar.
For the Custard
Allow the caramel milk cream to come to room temperature. Meanwhile, whisk 3 eggs with a splash of good quality vanilla. ONLY when the milk has cooled down, whisk in the beaten egg-vanilla mixture. Remember the milk should be on room temperature and you have to whisk continuously. Otherwise, the eggs will get scrambled.
Assembling the Caramel Bread Pudding
In a pie dish or gratin dish, break the buns into bite-sized pieces. Make sure the pieces are large enough to soak up the custard and still retain their shape.
I like to tumble a few chocolate chips over the bread, just for that added pizzaz. This step is optional.
Next gently pour over the caramel custard that we have just prepared. Try to coat as much bread as possible. Don’t press the bread into the custard too much. It should soak the custard on its own. Only then will it be crusty and delicious. Otherwise, it will become too soggy.
Allow the bread to soak in the custard for say 7-10 minutes.
Now bake this pudding on 350 F for 25-30 minutes.
The crust should become nice brown and toasty, and the custard should have completely cooked. Allow to cool for 4-5 minutes and serve warm!
Thus begins your long-lasting commitment to the deliciously yummy bread pudding 😛 May you live happily ever after 😉