The other day a friend asked if I had any recipes for bread pudding; I didn’t and I was surprised that I hadn’t made this before. I’m not fond of soggy desserts so I’m sure this was part of the reason. I decided I would give it a try, but I wanted to make one that uses simple ingredients that we all have on hand and it couldn’t turn out soggy! Since it’s Fall I decided to turn it into a seasonal dish by adding some apples and a warm caramel sauce. It turned out perfect and I look forward to making this a lot more!
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Ingredients are as follows:
10 slices of bread (I used sandwich bread)
1 1/2 C half-n-half
1/2 C brown sugar
3 eggs
1 tsp. vanilla
1/2 tsp. nutmeg
2 small apples, peeled and diced
cinnamon
sugar
caramel:
1/2 C brown sugar
1/4 C butter
1 Tbsp. syrup (I used pancake syrup)
1/8 tsp. salt
1 tsp. vanilla
1/4 tsp. baking soda
Directions:
Preheat oven to 350 degrees; grease a 9 x 9 inch baking dish.
Whisk together half-n-half, brown sugar, eggs, vanilla and nutmeg; set aside.
Break up 10 slices of bread into small pieces.
Pour liquid over the bread and mix until combined; set aside.
Mix the diced apples with a little bit of cinnamon and sugar.
Combine bread mixture and apples together; place into the baking dish.
Bake for 50-55 minutes, until the center springs back when touched; set aside.
Mix the brown sugar, butter, syrup, salt and vanilla together; boil for three minutes. Remove from heat and stir in the baking soda. Place back on the stove for another minute to thicken up. Allow to cool for about five minutes.
Slice a piece of bread pudding, drizzle on some caramel sauce and enjoy!
I came back once more to thank you for this marvelous recipe as I'm making it again for guests for tomorrow night…I will be having 15 people for our 40th. Anniversary.
The last time I made it for lots of guests too, it was a total hit! The caramel sauce is delish.
Hugs,
FABBY
Thank you Fabby for the sweet comment! I'm so happy everyone enjoys it as much as our family 😉
I just couldn't help myself when I saw this recipe on your sidebar Lisa! I've become a collector of bread pudding recipes and this one is now in my collection! Thank you for sharing such a winner! Can't wait to try it for a brunch!
Wishing you a happy holiday season,
Roz
Thank you Roz, wishing you and your family a blessed holiday season as well!
Please can you tell me what sort of milk and cream you used
This only calls for half-n-half, no milk or cream. If you don't happen to have half-n-half just use 3/4 C milk (any kind) and 3/4 C heavy cream 🙂
this looks great and am thinking of making it for Christmas morning…. can the bread pudding be made ahead of time, and then reheated and then add the sauce??
Yes you can and it will be just fine!
what is the baking soda for,may I ask?thanks
The baking soda reacts with the syrup, it foams and creates air bubbles. Once the caramel is cooled, the trapped air bubbles create a softer texture in the caramel.