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Bread Pudding With Caramel Sauce
Bread Pudding With Caramel Sauce
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Prep Time:
20 minutes
Cook Time:
85 minutes
Total Time:
180 minutes
Indulgent bread pudding with caramel sauce baked on the bottom, flipped to let the caramel cascade down.
Ingredients:
  • 8 eggs
  • 2 cups milk
  • 2 cups heavy whipping cream
  • 1.5 cups white sugar
  • 0.25 cup rum
  • 2 teaspoons vanilla extract
  • 0.25 teaspoon salt
  • 1 loaf Italian bread, cut into 1-inch cubes
  • 1 cup white sugar
  • 0.5 cup water
  • 0.5 teaspoon vinegar
  • 0.25 cup water
  • 0.25 cup butter
Instructions:
  • In a large bowl, use an electric mixer to beat eggs until foamy for 2 to 3 minutes. Mix in milk, cream, 1 1/2 cups sugar, rum, vanilla extract, and salt until well combined. Gently fold in bread cubes until coated. Allow the mixture to soak for about 1 hour or until the bread has absorbed the egg mixture, stirring occasionally.
  • Combine 1 cup sugar, 1/2 cup water, and vinegar in a heavy saucepan. Cook over high heat without stirring until the mixture turns dark amber, around 10 minutes. Remove from heat and let it cool until it stops bubbling. Slowly whisk in 1/4 cup water, adding 1 tablespoon at a time, until fully incorporated.
  • Pour the warm sauce into a 9x9-inch baking pan, swirl to coat the bottom and sides, and let it set for about 15 minutes. Coat the caramel layer with butter. Transfer the soaked bread cubes and any remaining liquid into the pan, gently press them together, and cover with parchment paper.
  • Preheat the oven to a toasty 350 degrees F (175 degrees C).
  • Set the baking pan inside a large roasting pan and carefully add enough boiling water to reach halfway up the sides of the baking pan.
  • Bake in the preheated oven for about 1 hour and 15 minutes or until a knife inserted in the middle comes out clean. Allow it to rest for 5 to 10 minutes. Run a knife around the edges of the pan, then flip the pudding with caramel sauce onto a serving platter.

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