Back to Caramel Bread Pudding All Reviews for Caramel Bread Pudding - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 20 mins total: 2 hrs 40 mins Servings: 10 med104078_1008_breadpudd.jpg
Ingredients Ingredient Checklist 8 large eggs 2 cups milk 2 cups heavy cream 1 1/2 cups sugar 1 vanilla bean, split lengthwise and scraped 1/4 teaspoon salt 1/4 cup dark rum or brandy 1 baguette (1 pound), cut into 1-inch pieces 1/2 teaspoon distilled white vinegar 3 tablespoons unsalted butter
Cook’s Notes It’s important to unmold this dessert shortly after it comes out of the oven so the caramel doesn’t solidify.
Gallery Read the full recipe after the video.
Recipe Summary prep: 20 mins total: 2 hrs 40 mins Servings: 10 med104078_1008_breadpudd.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 20 mins total: 2 hrs 40 mins Servings: 10
Recipe Summary
prep: 20 mins total: 2 hrs 40 mins
Servings: 10
prep: 20 mins
total: 2 hrs 40 mins
prep:
20 mins
total:
2 hrs 40 mins
Servings: 10
10
med104078_1008_breadpudd.jpg
med104078_1008_breadpudd.jpg
Ingredients
Ingredients
- 8 large eggs 2 cups milk 2 cups heavy cream 1 1/2 cups sugar 1 vanilla bean, split lengthwise and scraped 1/4 teaspoon salt 1/4 cup dark rum or brandy 1 baguette (1 pound), cut into 1-inch pieces 1/2 teaspoon distilled white vinegar 3 tablespoons unsalted butter
Directions
In a large bowl, whisk eggs until combined. Whisk in milk, cream, 1/2 cup sugar, vanilla bean, salt, and rum. Add bread and let soak 45 minutes to 1 hour, pushing bread down occasionally until most of liquid has been absorbed.
Meanwhile, in a medium saucepan over high heat, stir together remaining 1 cup sugar, vinegar, and 1/2 cup water until sugar has dissolved. Cook, without stirring, until sugar is dark amber in color, 7 to 10 minutes. Remove from heat and carefully add 1/4 cup water (mixture will sputter); swirl pot until combined.
Working quickly, pour caramel into a 9-inch round baking pan, carefully rotating the pan so caramel covers the bottom and some of the sides; set aside until cool.
Preheat the oven to 350 degrees. Put a kettle of water on to boil. Rub cooled pan with butter and spoon in bread mixture packing bread tightly to fit. Cover with a parchment round.
Place pan in a roasting pan and pour hot water to come halfway up the side of the pan. Bake 1 1/4 hours or until a knife inserted in the center comes out barely clean. Do not overbake. Let stand 5 minutes then run a metal spatula around the edges and invert the pudding onto a large rimmed plate.
Cook’s Notes It’s important to unmold this dessert shortly after it comes out of the oven so the caramel doesn’t solidify.
Cook’s Notes
It’s important to unmold this dessert shortly after it comes out of the oven so the caramel doesn’t solidify.
Reviews (5)
Add Rating & Review 76 Ratings 5 star values: 15 4 star values: 27 3 star values: 22 2 star values: 12 1 star values: 0
Reviews (5)
Add Rating & Review 76 Ratings 5 star values: 15 4 star values: 27 3 star values: 22 2 star values: 12 1 star values: 0
Add Rating & Review
76 Ratings 5 star values: 15 4 star values: 27 3 star values: 22 2 star values: 12 1 star values: 0
76 Ratings 5 star values: 15 4 star values: 27 3 star values: 22 2 star values: 12 1 star values: 0
76 Ratings 5 star values: 15 4 star values: 27 3 star values: 22 2 star values: 12 1 star values: 0
5 star values: 15 4 star values: 27 3 star values: 22 2 star values: 12 1 star values: 0
Martha Stewart Member Rating: 5 stars 11/26/2014 I've made this recipe on several occasions - usually for my mother's birthday. It's always a hit with everyone, me included!!! Martha Stewart Member Rating: Unrated 12/23/2013 This recipe was wonderful. I do wish that this site as well as many others would give alternate cooking/baking instructions for its use in a convection oven. Sometimes it is time saving and sometimes definitely should not be used. Love baking and visit Martha Stewart often. doc475 Martha Stewart Member Rating: Unrated 08/14/2011 I made this for a birthday party for someone who loves bread pudding with caramel sauce, and it was a big hit - it went so quickly that some people didn't even get a chance to eat any! The caramel flavor of the sauce is outstanding and the consistency is perfect. I find some bread puddings to be too eggy, but this one was just right. I highly recommend this. FYI, the caramel can caramelize with 1/2 cup of water added and it does; there is no problem there. Martha Stewart Member Rating: Unrated 12/26/2009 I made this as directed and it came out great. The sugar caramelized just fine. It was very good. Martha Stewart Member Rating: Unrated 06/14/2009 There is an error in this recipe. The sugar will never carmelize with a 1/2 cup of water added. Please review, correct, and repost. Thanks.Martha Stewart Member
Rating: 5 stars 11/26/2014
I’ve made this recipe on several occasions - usually for my mother’s birthday. It’s always a hit with everyone, me included!!!
Rating: 5 stars
Rating: Unrated 12/23/2013
This recipe was wonderful. I do wish that this site as well as many others would give alternate cooking/baking instructions for its use in a convection oven. Sometimes it is time saving and sometimes definitely should not be used. Love baking and visit Martha Stewart often. doc475
Rating: Unrated
Rating: Unrated 08/14/2011
I made this for a birthday party for someone who loves bread pudding with caramel sauce, and it was a big hit - it went so quickly that some people didn’t even get a chance to eat any! The caramel flavor of the sauce is outstanding and the consistency is perfect. I find some bread puddings to be too eggy, but this one was just right. I highly recommend this. FYI, the caramel can caramelize with 1/2 cup of water added and it does; there is no problem there.
Rating: Unrated 12/26/2009
I made this as directed and it came out great. The sugar caramelized just fine. It was very good.
Rating: Unrated 06/14/2009
There is an error in this recipe. The sugar will never carmelize with a 1/2 cup of water added. Please review, correct, and repost. Thanks.
All Reviews for Caramel Bread Pudding
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Caramel Bread Pudding
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
