Decadent Caramel Bread Pudding Delight

Absolutely! Let’s dive into the delightful world of bread and butter pudding, enhanced with a rich caramel sauce. This dessert is sure to become a favorite in your repertoire, combining the comforting warmth of bread pudding with the luxurious sweetness of caramel. Here’s everything you need to create this mouth-watering treat! 🍞🍮

Bread and Butter Pudding With Caramel Sauce

Description:

Make and share this Bread and Butter Pudding With Caramel Sauce recipe from lovewithrecipes.com. This classic dessert takes less than 60 minutes to prepare and bake, making it a quick and delightful treat for any occasion. The combination of buttery bread, a creamy custard, and a decadent caramel sauce is sure to impress your family and friends.

Ingredients:

• Pudding:
  • 3/4 cup unsalted butter, softened (for buttering the bread)
  • 20 tablespoons granulated sugar (2 tablespoons for sprinkling, 18 tablespoons for the custard)
  • 2 teaspoons ground cinnamon
  • 1 vanilla bean (or 1 teaspoon vanilla extract)
  • 6 eggs
  • 1/2 teaspoon salt
  • 6 cups half and half milk
  • 1/2 cup butter (for the caramel sauce)
  • 1/4 cup granulated sugar (for the caramel sauce)
  • 1 1/3 cups heavy cream (for the caramel sauce)
  • 2 1/2 teaspoons vanilla extract (if using extract instead of vanilla bean)

Nutritional Information (Per Serving):

• Calories: 796.8 kcal
• Fat Content: 36.6 g
• Saturated Fat Content: 20.7 g
• Cholesterol Content: 296.8 mg
• Sodium Content: 620.1 mg
• Carbohydrate Content: 104.3 g
• Fiber Content: 1.3 g
• Sugar Content: 79.4 g
• Protein Content: 15.4 g

Instructions:

1. Preheat the Broiler: 🔥

   • Preheat your broiler to prepare for toasting the bread.

2. Prepare the Bread:

   • Butter one side of each slice of bread generously with the softened unsalted butter. Place the slices on a baking sheet, buttered side up, and toast them under the broiler until they are golden brown. Be sure to watch carefully to avoid burning. 🍞

3. Cool and Trim:

   • Stand the toasted bread slices upright to cool. Do not stack them, as they will stick together. Once cool and dry, trim off the crusts and cut each slice into triangles.

4. Arrange the Bread:

   • In a deep 10-inch cake pan, arrange the bread triangles in a spiral pattern, overlapping them with the points facing up. There should be an empty space in the center of the pan.

5. Add Sugar and Cinnamon:

   • Sprinkle 2 tablespoons of granulated sugar and the ground cinnamon evenly over the arranged bread slices. Set the pan aside. 🍞✨

6. Prepare the Custard:

   • Split the vanilla bean lengthwise and scrape the seeds into a saucepan with the half and half milk. Place the saucepan over medium heat and scald the milk. If using vanilla extract, do not add it at this step; instead, scald the milk alone.

7. Beat the Eggs:

   • In a large bowl, beat the eggs, the remaining 18 tablespoons of granulated sugar, salt, and vanilla extract (if using) until smooth and lemon-colored. This should take about one minute. 🥚🍯

8. Combine Custard Ingredients:

   • With the mixer on low, slowly add the scalded milk to the egg mixture in a steady stream, removing the vanilla bean if used. Be careful not to scramble the eggs.

9. Pour the Custard:

   • Using a ladle, carefully pour the custard mixture into the center of the cake pan over the bread slices. Allow the custard to soak into the bread, adding more as it is absorbed. Be cautious not to overflow the pan.

10. Bake the Pudding:

    • Preheat your oven to 400°F. Place the cake pan in a larger baking dish filled with hot water (creating a hot water bath). Bake for about 40 minutes or until the pudding is firm, puffed, and golden brown. Remove the pan from the oven and place it on a rack to cool. 🍮

11. Make the Caramel Sauce:

    • In a saucepan, melt 1/2 cup of butter over medium heat. Add 1/4 cup of granulated sugar and allow it to caramelize without stirring for about 10 minutes, or until it turns a nice brown color and starts to bubble. When the mixture is a dark golden brown, stir in the heavy cream a little at a time. The mixture will harden at first but will return to a liquid or thick syrup consistency. Strain the caramel sauce through a sieve and keep it warm in a water bath until ready to serve. 🍯✨

12. Serve the Pudding:

    • Cut the cooled bread and butter pudding into ten portions, as you would a pie. Use a knife and a pie lifter to remove each portion without losing any custard. Pour some of the warm caramel sauce over each portion before serving. Enjoy the rich, creamy, and buttery goodness of this classic dessert with the luxurious addition of homemade caramel sauce. 🍰🍮✨

Cooking Times:

Tips and Tricks:

• Watch the Toasting: Toasting the bread is a crucial step that can make or break the texture of your pudding. Keep a close eye on the bread while it’s under the broiler to prevent it from burning.
• Custard Consistency: When combining the scalded milk with the egg mixture, make sure to pour slowly and mix constantly to avoid curdling the eggs.
• Water Bath: The hot water bath ensures even cooking and prevents the custard from cracking. Make sure the water reaches about halfway up the sides of the cake pan for best results.
• Caramel Caution: Caramelizing sugar requires patience and attention. Do not stir the sugar until it starts to brown, and be careful when adding the cream, as the mixture will bubble vigorously.
• Serving Suggestion: For an extra indulgent treat, serve the bread and butter pudding with a scoop of vanilla ice cream or a dollop of whipped cream alongside the caramel sauce.

This recipe is a true celebration of traditional flavors with a modern twist. The buttery, custardy bread combined with the deep, rich caramel sauce is a match made in dessert heaven. Enjoy making and sharing this delicious treat with your loved ones, and watch it become a staple in your dessert repertoire! 🍞🍮✨