Best Bread Pudding With Caramel Sauce Recipes

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APPLE BREAD PUDDING WITH CARAMEL SAUCE



Apple Bread Pudding with Caramel Sauce image

This apple bread pudding with caramel sauce has been in my life for a long time. It's a family fave and always on my buffet when I put together a brunch. It's also special enough for dinner dessert. -Cleo Gonske, Redding, California

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 16 servings (1-3/4 cups sauce).

Number Of Ingredients 20

3/4 cup butter, cubed
4 cups chopped peeled tart apples (about 4 medium)
2 cups sugar
1/2 cup raisins
1/2 cup chopped walnuts
3 teaspoons ground cinnamon
2 teaspoons vanilla extract
BREAD PUDDING:
6 large eggs
2-1/2 cups 2% milk
1-1/2 cups plus 2 tablespoons sugar, divided
1 cup heavy whipping cream
1-1/2 teaspoons vanilla extract
Dash ground nutmeg
1 loaf (1 pound) French bread, cut into 1-inch cubes
CARAMEL SAUCE:
1 cup sugar
1/4 cup water
1 cup heavy whipping cream
2 tablespoons butter

Steps:

  • Preheat oven to 350°. In a large skillet, heat butter over medium heat. Add apples, sugar, raisins, walnuts and cinnamon; bring just to a boil, stirring constantly. Reduce heat; simmer, uncovered, until apples are tender, stirring occasionally. Remove from heat; stir in vanilla., For bread pudding, in a large bowl, whisk eggs, milk, 1-1/2 cups sugar, cream, vanilla and nutmeg until blended. Stir in bread cubes and apple mixture. Transfer to a greased 13x9-in. baking dish. Sprinkle with remaining sugar. Bake, uncovered, 40-45 minutes or until a knife inserted in the center comes out clean., For caramel sauce, in a small heavy saucepan, combine sugar and water; stir gently to moisten all the sugar. Cook over medium-low heat, gently swirling pan occasionally, until sugar is dissolved. Cover; bring to a boil over medium-high heat. Cook 1 minute., Uncover pan; continue to boil until syrup turns a medium amber color. Immediately remove from heat and carefully stir in cream and butter. Serve with warm bread pudding.

Nutrition Facts : Calories 606 calories, Fat 27g fat (15g saturated fat), Cholesterol 149mg cholesterol, Sodium 312mg sodium, Carbohydrate 87g carbohydrate (68g sugars, Fiber 2g fiber), Protein 8g protein.

PUMPKIN BREAD PUDDING WITH CARAMEL SAUCE



Pumpkin Bread Pudding with Caramel Sauce image

"I have never been a bread-pudding fan," writes Marie Hernandez of Chicago. "But after trying the pumpkin bread pudding at Wildfire restaurant in Oak Brook, Illinois, I think I've changed my mind. Had I know that this dessert could be so good, I would have started eating it long ago." Do as the restaurant does, and serve this with sweetened whipped cream.

Categories     Milk/Cream     Dessert     Bake     Raisin     Pumpkin     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 15

Bread pudding
2 cups half and half
1 15-ounce can pure pumpkin
1 cup (packed) plus 2 tablespoons dark brown sugar
2 large eggs
1 1/2 teaspoons pumpkin pie spice
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons vanilla extract
10 cups 1/2-inch cubes egg bread (about 10-ounces)
1/2 cup golden raisins
Caramel sauce
1 1/4 cups (packed) dark brown sugar
1/2 cup (1 stick) unsalted butter
1/2 cup whipping cream
Powdered sugar

Steps:

  • For bread pudding:
  • Preheat oven to 350°F. Whisk half and half, pumpkin, dark brown sugar, eggs, pumpkin pie spice, cinnamon and vanilla extract in large bowl to blend. Fold in bread cubes. Stir in golden raisins. Transfer mixture to 11x7-inch glass baking dish. Let stand 15 minutes. Bake pumpkin bread pudding until tester inserted into center comes out clean, about 40 minutes.
  • Meanwhile, prepare caramel sauce:
  • Whisk brown sugar and butter in heavy medium saucepan over medium heat until butter melts. Whisk in cream and stir until sugar dissolves and sauce is smooth, about 3 minutes.
  • Sift powdered sugar over bread pudding. Serve warm with caramel sauce.

BREAD PUDDING WITH CARAMEL RUM SAUCE



Bread Pudding with Caramel Rum Sauce image

Provided by Sandra Lee

Categories     dessert

Time 1h5m

Yield 8 to 10 servings

Number Of Ingredients 14

Nonstick cooking spray
1 pound purchased brioche bread
5 cups cold whole milk
2 (4.4 ounce) boxes American custard dessert mix
1/3 cup dark rum
2 egg yolks, beaten
1/4 teaspoon ground nutmeg
1/4 cup walnut pieces, lightly toasted
1/4 cup pecan pieces, lightly toasted
1/2 cup golden raisins, optional
Caramel Rum Sauce, recipe follows
2/3 cup butterscotch caramel sauce
3 tablespoons heavy cream
3 tablespoons dark rum

Steps:

  • Preheat oven to 350 degrees F.
  • Spray a 13 by 9-inch baking dish with nonstick cooking spray. Tear brioche into 1-inch pieces and place in prepared dish.
  • In a large bowl, combine milk, custard dessert mix, rum, eggs, and nutmeg. Whisk until well blended. Stir in nuts and raisins, if using. Pour over brioche; press down lightly on brioche to submerge into custard. Let stand for 10 minutes, or until brioche absorbs custard slightly. Bake for 50 minutes, or until top is golden brown and bread pudding puffs. Serve warm with Caramel Rum Sauce.
  • Combine caramel sauce, cream, and rum in medium glass bowl. Heat in microwave for 45 seconds. Whisk to blend. Drizzle over bread pudding.

PEACHY BREAD PUDDING WITH CARAMEL SAUCE



Peachy Bread Pudding with Caramel Sauce image

This rich and creamy bread pudding is a truly decadent and comforting dessert.

Provided by jowolf2

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h35m

Yield 10

Number Of Ingredients 12

2 cups fresh peaches - peeled, pitted and halved
1 (14 ounce) can sweetened condensed milk
3 eggs, lightly beaten
1 ¼ cups hot water
¼ cup butter, melted
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
4 cups French bread, torn into small pieces
½ cup brown sugar
½ cup butter
2 tablespoons light corn syrup
1 tablespoon rum

Steps:

  • Preheat an oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
  • Chop the peaches and lightly mash them in a mixing bowl. Combine the sweetened condensed milk and the eggs; add them to the peaches and mix well. Stir in the hot water, melted butter, cinnamon, and vanilla. Stir the French bread into to the custard mixture until the bread is completely moistened. Turn the pudding into the prepared baking dish.
  • Bake until a knife inserted in the center of the pudding comes out clean, about 1 hour and 10 minutes.
  • While the pudding is baking, combine the brown sugar, 1/2 cup butter, corn syrup, and rum in a saucepan. Bring to a boil over medium heat and simmer for 3 to 4 minutes or until just slightly thickened. Let cool slightly.
  • Remove the pudding from the oven and let it cool for about ten minutes before serving. Serve warm with the caramel sauce. Cool and cover any leftover pudding and store it in the refrigerator.

Nutrition Facts : Calories 455.6 calories, Carbohydrate 60.9 g, Cholesterol 105.7 mg, Fat 19.5 g, Fiber 1.1 g, Protein 10.1 g, SaturatedFat 11.6 g, Sodium 449.5 mg, Sugar 35.9 g

OLD FASHION BREAD PUDDING WITH CARAMEL SAUCE



Old Fashion Bread Pudding With Caramel Sauce image

Make and share this Old Fashion Bread Pudding With Caramel Sauce recipe from Food.com.

Provided by andypandy

Categories     Dessert

Time 1h

Yield 14 serving(s)

Number Of Ingredients 15

7 cups white bread or 7 cups egg bread, cut into 1 1/2 inch cubes
1/2 cup golden raisin
1/2 cup melted butter
4 large eggs
1 cup granulated sugar
1/4 cup light brown sugar
1 teaspoon grated nutmeg
2 teaspoons vanilla extract
2 cups half and half milk
2 cups whole milk
1/2 cup butter
1 cup light brown sugar
1/4 teaspoon salt
1 teaspoon vanilla
1/2 cup evaporated milk

Steps:

  • Place the bread cubes in a 9 x 13 buttered glass pan.
  • Sprinkle the raisins over the bread.
  • Drizzle on the melted butter, do not mix into the bread cubes and raisins.
  • Set this aside.
  • In a large bowl, beat eggs until broken up and blend in the sugars, nutmeg, half and half and the milk.
  • DO NOT OVER BEAT THIS MIXTURE JUST COMBINE.
  • Pour the mixture over the cubes and raisins and let it all soak in, gently patting the bread down into the milk every now and then.
  • Sprinkle the top with a grating of more nutmeg.
  • Preheat the oven to 350 degrees F.
  • Bake the pudding for 50 minutes, checking about the 40 minute mark, that its not getting too brown-- If it is cover with foil loosely.
  • Bake until pudding is puffy all over and golden.
  • Remove to rack to cool.
  • Sauce-- In a saucepot over med.
  • heat, melt the butter, and brown sugar.
  • Bring to a boil, and remove from the heat.
  • Whisk in the salt, vanilla, and milk.
  • The sauce can be made ahead, then warmed in the microwave-- Cut cooled pudding into squares, and top each with hot sauce.

Nutrition Facts : Calories 424.1, Fat 21.1, SaturatedFat 12.5, Cholesterol 107, Sodium 337.7, Carbohydrate 53.4, Fiber 0.8, Sugar 39.4, Protein 6.6

CROCK POT BREAD PUDDING IN CARAMEL SAUCE



Crock Pot Bread Pudding in Caramel Sauce image

Nothing could be simpler than this delicious recipe for an old family favorite. Use leftover raisin bread for a more fulsome version. Serve hot or cold, depending on your preference.

Provided by Olha7397

Categories     Dessert

Time 4h10m

Yield 6 serving(s)

Number Of Ingredients 8

1 1/2 cups packed brown sugar
1/4 cup butter, softened
3 eggs
3 tablespoons dark rum or 3 tablespoons whiskey
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
2 1/2 cups milk
6 slices white bread, cut into 1-inch squares

Steps:

  • In a bowl, beat sugar and butter until smooth and creamy. Add eggs, one at a time, and beat until incorporated. Add vanilla, cinnamon and nutmeg and beat until blended. Stir in milk.
  • In prepared slow cooker stoneware, place bread. Add milk mixture and stir to combine. Cover and cook on high for 4 hours. Serves 6.
  • Delicious & Dependable Slow Cooker Recipes.Created for Canada's kitchens.

Nutrition Facts : Calories 447.5, Fat 14.8, SaturatedFat 8.2, Cholesterol 140.3, Sodium 331.2, Carbohydrate 71.6, Fiber 0.8, Sugar 54.3, Protein 8.5

BREAD PUDDING WITH ORANGE CARAMEL SAUCE



Bread Pudding With Orange Caramel Sauce image

Posted for ZWT III for Spain/Portugal. Found this on chow.com, originally from the cookbook, Cesar : Recipes from a Tapas Bar. This recipe is designed for individual ramekins, but it can easily be adapted for a larger baking dish: You will have to bake it a little longer, testing it for doneness by inserting a knife into the center, as you would a cake; it is done when the knife comes out clean. NOTE: This needs to be started the night before.

Provided by pattikay in L.A.

Categories     Dessert

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 13

4 cups milk
1 1/2 cups granulated sugar
1 cinnamon stick
2 oranges, zest of, grated
12 cups bread cubes (1/4-inch cubes)
6 egg yolks
2 eggs
2 cups freshly squeezed blood orange juice or 2 cups regular orange juice
1 cup heavy cream
4 tablespoons unsalted butter
1 cup granulated sugar
1/2 cup heavy cream, whipped
1/4 cup confectioners' sugar

Steps:

  • To make the pudding;.
  • Heat the milk, sugar, cinnamon stick, and orange zest in a medium saucepan over medium heat until the sugar dissolves.
  • Let cool, cover, and refrigerate overnight to steep.
  • Preheat the oven to 350°F Put the bread cubes in a large bowl.
  • Reheat the milk mixture and remove the cinnamon stick. In a large bowl, lightly whisk together the yolks and eggs.
  • Pour the milk mixture into the eggs and mix thoroughly.
  • Pour this mixture over the bread and allow to soak for a few minutes.
  • Butter the insides of eight 5-ounce ramekins. Divide the mixture among the ramekins and place them in a roasting pan or on a large, deep sheet pan.
  • Pour about 1 inch of water into the pan to create a water bath.
  • Bake until a knife inserted in the center comes out clean, about 1 1/4 hours.
  • To make the sauce:
  • Bring orange juice to a simmer over medium-high heat in a medium saucepan, then reduce to 1/4 cup, about 10 minutes.
  • Strain through a fine sieve into a bowl, add cream, and set aside.
  • In another saucepan, melt butter over medium heat. Add sugar and continue to cook, stirring frequently until sugar is lightly caramelized, about 3 minutes.
  • Add the orange juice mixture, stirring constantly.
  • Simmer for 5 minutes and strain through a fine sieve.
  • Serve the pudding warm, either turned out onto individual plates or left inside the ramekins.
  • Top with the sauce, a dollop of whipped cream, and a dusting of powdered sugar.

Nutrition Facts : Calories 762.3, Fat 32.9, SaturatedFat 18.6, Cholesterol 288, Sodium 458.7, Carbohydrate 106.7, Fiber 1.4, Sugar 73.8, Protein 12.8

PUMPKIN BREAD PUDDING WITH CARAMEL RUM SAUCE



Pumpkin Bread Pudding with Caramel Rum Sauce image

This is a yummy and great way to use up an extra loaf of pumpkin bread or even banana nut bread!

Provided by cee

Categories     Fruits and Vegetables     Vegetables     Squash

Time 55m

Yield 10

Number Of Ingredients 8

2 eggs
1 ½ cups half-and-half
¼ cup white sugar
1 teaspoon vanilla extract
4 cups cubed pumpkin bread
⅔ cup butterscotch caramel ice cream topping
3 tablespoons heavy cream
3 tablespoons dark rum

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Prepare a 9-inch pie pan with cooking spray.
  • Whisk together the eggs, half-and-half, sugar, and vanilla in a bowl. Arrange the cubed pumpkin bread in the pie pan. Pour the egg mixture over the bread cubes.
  • Bake in preheated oven until a knife inserted into the center of the dish comes out clean, 30 to 35 minutes.
  • Combine the caramel sauce, heavy cream, and rum in a medium microwave-safe bowl. Heat on High in microwave for 45 seconds; whisk. Drizzle sauce over bread pudding to serve.

Nutrition Facts : Calories 347.8 calories, Carbohydrate 49.8 g, Cholesterol 81.6 mg, Fat 14 g, Fiber 0.2 g, Protein 5 g, SaturatedFat 5.1 g, Sodium 281.6 mg, Sugar 5.2 g

APRICOT BREAD PUDDING WITH CARAMEL SAUCE



Apricot Bread Pudding with Caramel Sauce image

Categories     Dairy     Egg     Fruit     Dessert     Bake     Dried Fruit     Apricot     Triple Sec     Winter     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 10

1 cup Grand Marnier or other orange liqueur
1/4 cup water
5 cups whipping cream
6 large eggs
1 cup sugar
1 tablespoon vanilla extract
1/2 teaspoon grated nutmeg
8 croissants, cubed (about 1 pound)
1 cup dried apricots, diced
Caramel Sauce

Steps:

  • Simmer Grand Marnier and 1/4 cup water in heavy medium saucepan 5 minutes. Cool mixture completely. Whisk Grand Marnier-water mixture, cream, eggs, sugar, vanilla and nutmeg in large bowl to blend. Place croissant pieces in 13x9x2-inch glass baking dish; add apricots and toss to combine. Pour custard over croissant-apricot mixture, pressing down gently with rubber spatula so that croissant and apricot pieces are evenly covered. Let stand 20 minutes.
  • Preheat oven to 350°F. Cover baking dish with aluminum foil. Place dish in larger roasting pan. Add enough hot water to roasting pan to come 1 inch up sides of baking dish. Bake 1 hour.
  • Remove aluminum foil and continue baking until bread pudding is golden brown on top and firm to touch, about 30 minutes longer. Carefully remove bread pudding from oven and from water bath; cool slightly. Drizzle bread pudding with Caramel Sauce, if desired, and serve warm.

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