Bread Pudding
Baked in a creamy custard and topped with powdered sugar and salted caramel sauce, this bread pudding recipe is comfort food at its best!
Servings: 12 people
Calories: 480kcal
Ingredients
For the Bread Pudding
- 15 ounces bread torn into bite-sized pieces
- ⅓ cup golden raisins optional
- 2 ½ cups milk
- 1 ½ cups heavy cream
- 1 cup granulated sugar
- 4 tablespoons unsalted butter
- ½ teaspoon kosher salt
- 3 eggs large
- 2 egg yolks large
- 2 teaspoons vanilla extract
- ground cinnamon for garnish
- powdered sugar for garnish
For the Salted Caramel Sauce
- ½ cup heavy cream
- 2 ½ tablespoons unsalted butter
- 1 teaspoon kosher salt
- ¾ cup granulated sugar
- 2 tablespoons light corn syrup
- 2 tablespoons water
- 1 teaspoon vanilla extract
Instructions
To Make the Bread Pudding
- Preheat the oven to 350 degrees F and mist a 9x13 baking dish with non-stick spray.
- Arrange the bread in an even layer on a baking sheet, and toast it for about 15 minutes.
- Transfer the bread to the prepared baking dish, layering in the raisins as you go.
- Place the milk, cream, sugar, and salt in a medium pot over medium-low heat.
- When the liquid is hot and steamy, pour it over the eggs, a little at a time, while whisking.
- Whisk in the vanilla and pour the custard over the bread.
- Allow the bread to soak in the custard for at least 30 minutes.
- Cover the baking dish with foil and bake the bread pudding for 45 minutes, then remove the foil and continue baking until the custard is set around the edges and wobbly towards the center (approx. 15 minutes more).
- Dust with cinnamon and powdered sugar, and serve with salted caramel sauce.
To Make the Salted Caramel Sauce
- In a small pot, gently heat the cream, butter, and salt until the butter has melted and the salt has completely dissolved.
- In a larger pot, combine the sugar, corn syrup, and water.
- Cook over medium-high heat, swirling the pot occasionally to distribute the heat evenly.
- Continue to boil the sugar mixture until the bubbles begin to get smaller and it becomes amber-colored.
- Reduce the heat to low, and pour in the warm cream mixture, whisking constantly to avoid lumps or crystals.
- Whisk in the vanilla extract.
- Immediately transfer the hot mixture to a heat-safe vessel to cool.
Nutrition
Serving: 0.083batch | Calories: 480kcal | Carbohydrates: 56g | Protein: 9g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 141mg | Sodium: 509mg | Potassium: 216mg | Fiber: 2g | Sugar: 40g | Vitamin A: 958IU | Vitamin C: 0.4mg | Calcium: 148mg | Iron: 2mg