Decadent Caramel Drizzled Bread Pudding
Indulge in the richness of Decadent Caramel Drizzled Bread Pudding, a classic dessert that brings back memories of grandma's kitchen. This recipe features soft cubes of bread soaked in a luscious custard made with eggs, milk, and warm spices, ensuring every bite is a delightful combination of flavors and textures. Topped with a warm caramel sauce that adds the perfect finishing touch, this bread pudding is ideal for family gatherings, holiday feasts, or any time you crave a comforting dessert. Serve warm for the ultimate experience!
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
white or egg bread
7 cups (cut into 1 1/2 inch cubes)
golden raisins
1/2 cup (none)
melted butter
1/2 cup (none)
large eggs
4 (none)
granulated sugar
1 cup (none)
light brown sugar
1/4 cup (for pudding)
grated nutmeg
1 teaspoon (for pudding)
vanilla extract
2 teaspoons (for pudding)
half and half milk
2 cups (none)
whole milk
2 cups (none)
butter
1/2 cup (for sauce)
light brown sugar
1 cup (for sauce)
salt
1/4 teaspoon (for sauce)
vanilla
1 teaspoon (for sauce)
evaporated milk
1/2 cup (for sauce)
Instructions
1
Begin by preheating your oven to 350°F (175°C).
2
In a 9 x 13 inch buttered glass baking dish, arrange the bread cubes evenly across the base.
3
Sprinkle the golden raisins over the bread cubes, distributing them evenly.
4
Drizzle the melted butter over the top of the bread and raisins. Avoid mixing at this stage to ensure the butter remains on the surface.
5
In a large mixing bowl, beat the eggs lightly. Then add the granulated sugar, light brown sugar, grated nutmeg, vanilla extract, half and half, and whole milk. Mix gently until just combined—take care not to over-beat.
6
Slowly pour the egg mixture evenly over the bread and raisins, gently pressing the bread down to help it absorb the custard. Allow it to soak for about 15 minutes, patting down occasionally.
7
Once soaked, sprinkle a little more freshly grated nutmeg on top.
8
Place the baking dish in the preheated oven and bake for 50 minutes. Check for browning at the 40-minute mark; if the top is browning too quickly, cover loosely with aluminum foil.
9
Bake until the pudding is puffed up all over and has a beautiful golden color.
10
Once baked, remove the pudding from the oven and let it cool on a rack for a few minutes.
11
While the pudding is cooling, prepare the caramel sauce. In a medium saucepan, melt the butter on medium heat. Add the brown sugar and bring to a boil, stirring constantly.
12
Once boiling, remove it from the heat and whisk in the salt, vanilla extract, and evaporated milk until smooth.
13
Serve the bread pudding warm, cut into squares, and generously drizzle with the warm caramel sauce. Enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Decadent Caramel Drizzled Bread Pudding?
It is a classic dessert made with bread cubes soaked in a rich custard of eggs, milk, and spices, topped with a homemade warm caramel sauce.
What type of bread is best for this recipe?
The recipe recommends using 7 cups of white or egg bread cut into 1 1/2 inch cubes.
What size baking dish do I need?
You should use a 9 x 13 inch buttered glass baking dish.
At what temperature should I preheat the oven?
Preheat your oven to 350°F (175°C) before baking.
How do I prepare the bread cubes?
Arrange the bread cubes evenly across the base of the buttered baking dish.
What kind of raisins should I use?
The recipe specifically calls for 1/2 cup of golden raisins.
Should I mix the melted butter with the bread?
No, you should drizzle the melted butter over the top of the bread and raisins without mixing to keep the butter on the surface.
What ingredients are in the custard?
The custard consists of eggs, granulated sugar, light brown sugar, grated nutmeg, vanilla extract, half and half, and whole milk.
How should I mix the egg and milk mixture?
Mix the ingredients gently in a large bowl until just combined, taking care not to over-beat the eggs.
How long should the bread soak in the custard?
Allow the bread to soak in the egg mixture for about 15 minutes, pressing it down occasionally to help absorption.
How long does the bread pudding bake?
The pudding should bake for approximately 50 minutes until it is puffed up and golden.
What should I do if the pudding browns too quickly?
Check the pudding at the 40-minute mark; if it is browning too fast, cover it loosely with aluminum foil.
How do I make the caramel sauce?
Melt butter with brown sugar and bring to a boil, then remove from heat and whisk in salt, vanilla, and evaporated milk.
When do I add the caramel sauce?
The warm caramel sauce should be generously drizzled over the bread pudding right before serving.
Should I serve this dish hot or cold?
For the ultimate experience, serve the bread pudding warm.
Can I use regular milk instead of half and half?
The recipe calls for a combination of both half and half and whole milk for maximum richness.
What is the purpose of the evaporated milk in the sauce?
Evaporated milk is used to create a smooth and creamy consistency for the caramel sauce.
How many eggs are required for this recipe?
You will need 4 large eggs for the custard base.
Is there nutmeg in the sauce or the pudding?
Nutmeg is used in the pudding custard and also sprinkled on top before baking.
Can I omit the raisins?
Yes, you can omit the raisins if you prefer a pudding without fruit.
What kind of sugar is used in the pudding?
The pudding uses both granulated sugar and light brown sugar.
How do I know the caramel sauce is ready?
Once the butter and brown sugar reach a boil and you whisk in the remaining ingredients, it should be smooth.
Can I use vanilla bean instead of vanilla extract?
Yes, vanilla bean or vanilla paste can be substituted for the extract for a more intense flavor.
Is this a good recipe for holidays?
Yes, it is tagged as a holiday dessert and a comfort food classic, making it ideal for festive gatherings.
How do I prepare the baking dish?
Grease a 9x13 inch glass baking dish with butter before adding your ingredients.
Can I use salted butter?
The recipe uses 1/2 cup of butter for the pudding and 1/2 cup for the sauce; salted butter can be used, but you may want to adjust the extra salt in the sauce.
Should the bread be stale or fresh?
The recipe doesn't specify, but slightly dry or 'day-old' bread often absorbs custard better for bread pudding.
What is the serving suggestion?
Cut the pudding into squares and serve while warm with a generous drizzle of caramel.
Can I add nuts to the recipe?
While not in the original recipe, chopped pecans or walnuts would pair well with the caramel and bread.
How much vanilla is needed in total?
You will need 2 teaspoons of vanilla extract for the pudding and 1 teaspoon for the caramel sauce.