Caramel Bread Pudding

Caramel Bread Pudding

Ingredients

  • cubed white bread ((or leftover pastry - cinnamon rolls, Danish, etc.)--enough to fill a 9 x 13)
  • 9 eggs
  • 12oz sugar
  • 3 1/2 Cups whole milk
  • 1 teaspoon vanilla
  • 1/2 of 1 Whole nutmeg
  • 1 tablespoon butter ((optional))

Directions

Preheat oven to 350º.
Tear or cut bread into 1” chunks into a 9x13” baking pan and set aside.
In a separate bowl, whisk together sugar and eggs, then whisk in the milk.
Add vanilla extract and nutmeg and stir, making sure to get all the sugar off the bottom.
Pour custard mixture over bread and with your hands, push the bread down to get it submerged in the custard.
Cover with foil and bake for 45 minutes. Check at 30 minutes, remove foil and bake for last 15 minutes uncovered. Make sure custard is set before removing from the oven.
Optional: Warm slices of bread pudding in
a saute pan with 1 tbsp of butter until bread
is just browned. Add caramel sauce and warm both sides to bread with caramel. Plate & serve with whipped cream.
  • Publisher: Mercury Media and Entertainment
    508-479-1171
    domenic@mercurymediallc.com
  • Foodies of New England
    Box 380
    Sturbridge, MA 01566