Super Simple Caramel Bread Pudding Recipe !! Delight your Loved Ones <3

Bread Pudding to me is the ultimate quick fix comfort food. Imagine crusty decadent bread,ensconced in deep caramel custard made from scratch! Its a hearty delight that is enjoyed by both the kids and the adults alike!!Be it a week night when you need a pick me up,or a week end where you feel like a treat,a caramel bread pudding NEVER goes wrong!

 
 
 

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The recipe that I am sharing with you today,uses home made 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 😉 😛

 
 
 

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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. Dont 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.

 
 
 

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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 heat while stirring continuously. This will dissolve the sugar.

 
 
 

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For the Custard

Allow the caramel milk cream to come to room temperature. Meanwhile whisk 3 eggs with a splosh 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.

 
 
 

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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.

 
 
 

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I like to tumble a few chocolate chips overthe bread,just for that added pizzaz. This step is optional.

 
 
 

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Next gently pour over the caramel custard that we have just prepared. Try to coat as much of 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.

 
 
 

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Allow the bread to soak in the custard for say 7-10 minutes.

 
 
 

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Now bake this pudding on 350 F for 25-30 minutes.

 
 
 

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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!

 
 
 

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Thus begins your long lasting commitment to the deliciously yummy bread pudding 😛 May you live happily ever after 😉

 
 
 

3 Comments
  1. Roohi Gupta 1 year ago

    Yeah I agree with Sonam, any alternative to eggs in the recipe?

    • Sone 1 year ago

      use store bought custard powder for eggless!!

  2. Mallika 3 months ago

    never knew bread could be this much fun ^_^
    lip smacking good 🙂

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