Best 2 Bread Pudding And Caramel Sauce Recipes
Bread pudding and caramel sauce is a timeless dessert combination that offers comfort in every bite. This indulgent treat is the perfect way to use up leftover bread and can be easily customized with a variety of flavors. Whether you prefer a classic vanilla bread pudding or something more unique, like a chocolate chip or pumpkin bread pudding, there's a recipe out there to suit your taste buds. And the gooey, sweet caramel sauce is the perfect finishing touch, adding a rich, buttery flavor that perfectly complements the soft, custardy bread pudding.
Here are our top 2 tried and tested recipes!
BLUEBERRY BREAD AND RICE PUDDING WITH ORANGE CARAMEL SAUCE
This pudding combo uses both rice and sweet Hawaiian bread (with a blast of blueberries, orange zest and juice) for texture and flavor, with evaporated milk for richness without the fat. You'd never know it was fewer than 300 calories per serving!
Provided by Food Network Kitchen
Categories dessert
Time 1h50m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F.
- Spread the bread cubes out on a baking sheet and bake until toasted and golden, tossing halfway through, about 15 minutes. Let cool.
- Whisk together 1 cup of the evaporated milk with the 2-percent milk, 1/2 cup sugar, 1 teaspoon vanilla, nutmeg, a pinch of salt and eggs in a large bowl. Add the cooled bread cubes and wild rice. Toss to combine and set aside until the bread soaks up most of the liquid, about 30 minutes.
- Stir the blueberries into the mixture and transfer to a lightly oiled 2-quart baking dish. Top with the almonds and bake until the bread pudding is set and golden, 30 to 40 minutes. Remove and let rest for a few minutes.
- Meanwhile, add the remaining 2 tablespoons sugar to a small saucepan. Swirl over medium-low heat until the sugar dissolves and turns amber, about 7 minutes. Stir in the remaining 1/4 cup evaporated milk, 1/2 teaspoon vanilla, orange zest, orange juice and a pinch of salt. Bring to a simmer and cook until slightly thickened, about 2 minutes. Drizzle the caramel sauce over bread pudding. Serve warm or at room temperature.
Nutrition Facts : Calories 282 calorie, Fat 4.5 grams, SaturatedFat 1.5 grams, Cholesterol 56 milligrams, Sodium 321 milligrams, Carbohydrate 50 grams, Fiber 1.5 grams, Protein 11 grams, Sugar 30 grams
BREAD PUDDING WITH DRIED APRICOTS, DRIED CHERRIES AND CARAMEL SAUCE
Categories Dairy Fruit Dessert Bake Apricot Cherry Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 8
Steps:
- Combine 1 cup sugar, 2 cups water, apricots and cherries in medium saucepan. Bring to boil, stirring until sugar dissolves. Remove from heat. Cover; let stand 20 minutes. Strain fruit; reserve fruit and soaking liquid separately.
- Combine 1 cup sugar and remaining 1/4 cup water in heavy medium saucepan. Stir over low heat until sugar dissolves. Increase heat; boil without stirring until deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 12 minutes. Remove from heat. Gradually whisk in 1 cup reserved soaking liquid (mixture will bubble vigorously). Stir over low heat until caramel thickens slightly, about 6 minutes. Add 1 cup cream. Bring to boil and simmer until caramel thickens slightly, about 3 minutes. Remove from heat. Cool caramel sauce 30 minutes, whisking occasionally. (Can be made 1 day ahead. Cover caramel sauce and fruit separately and refrigerate.)
- Preheat oven to 350°F. Bring 2 cups cream and milk to simmer in another medium saucepan. Remove from heat. Whisk 2 cups sugar and egg yolks in large bowl to blend. Gradually whisk in warm milk mixture. Cool custard slightly. Lightly butter 13 x 9 x 2-inch glass baking dish. Arrange enough bread in single layer over bottom and up sides of prepared dish to cover completely, trimming bread to fit. Sprinkle reserved fruit over bread. Arrange remaining bread slices over fruit, trimming to fit and overlapping slightly.
- Pour custard over bread. Press bread gently to submerge into custard. Let stand until custard is absorbed, about 10 minutes. Bake until custard is set and bread is golden brown on top, about 55 minutes.
- Rewarm sauce over low heat. Serve pudding warm with sauce.
Tips:
- Choose the right bread: Stale bread is ideal for bread pudding because it absorbs more custard and has a firmer texture. You can use any type of bread, but some good options include French bread, brioche, and challah.
- Make a flavorful custard: The custard is the key to a delicious bread pudding. Use a combination of milk, eggs, sugar, and spices to create a rich and flavorful custard that will soak into the bread.
- Add mix-ins: You can add a variety of mix-ins to your bread pudding, such as chocolate chips, raisins, nuts, or dried fruit. This is a great way to customize the bread pudding to your liking.
- Bake the bread pudding until it is set: The bread pudding should be baked until it is set in the center. This will usually take about 45-60 minutes. You can check to see if the bread pudding is done by inserting a toothpick into the center. If the toothpick comes out clean, the bread pudding is done.
- Serve the bread pudding warm or cold: Bread pudding can be served warm or cold. If you are serving it warm, you can top it with a scoop of ice cream or whipped cream. If you are serving it cold, you can chill it in the refrigerator for several hours before serving.
Conclusion:
Bread pudding is a delicious and easy-to-make dessert that can be enjoyed by people of all ages. It is a great way to use up leftover bread, and it can be customized to your liking with a variety of mix-ins. Whether you serve it warm or cold, bread pudding is sure to be a hit at your next gathering.
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