Best Cinnamon Caramel Bread Puddings Recipes

Cinnamon-Caramel Bread Puddings image

Provided by Tori Ritchie

Yield Make 16 servings

Number Of Ingredients 10

20 3 1/2 x 3 1/2-inch slices cinnamon-raisin bread (not ends)
12 large eggs
2 1/2 cups whole milk
2 cups chilled whipping cream, divided
1 cup sugar
2 tablespoons vanilla extract
1 1/2 teaspoons finely grated orange peel
Pinch of salt
2 tablespoons powdered sugar
Purchased caramel sauce, warmed

Steps:

Cut bread into 3/4-inch cubes. Place in very large bowl. Whisk eggs, milk, 1 cup cream, and next 4 ingredients in large bowl until sugar dissolves. Pour egg mixture over bread; toss to coat. Cover with plastic and place plate on top to submerge bread in egg mixture. Chill at least 4 hours or overnight.
Stir bread mixture; let stand at room temperature 30 minutes.
Preheat oven to 375°F. Butter sixteen 3/4-cup custard cups or ramekins; divide between 2 roasting pans. Divide bread mixture among cups. Add enough hot water to pans to come halfway up sides of cups.
Bake puddings until puffed, edges are golden, and tester inserted into center comes out clean, about 40 minutes. DO AHEAD: Let puddings stand at room temperature up to 2 hours.
Using electric mixer, beat remaining 1 cup cream and powdered sugar in medium bowl until peaks form. Serve puddings warm or at room temperature with whipped cream and warm caramel sauce.

Cinnamon Bread Puddings With Caramel Syrup image

Provided by hepcat1

Categories Dessert

Time 40m

Yield 11-12 serving(s)

Number Of Ingredients 5

1 1/3 cups 2% low-fat milk
1/2 cup sugar
3 large eggs, lightly beaten
1 lb loaf cinnamon-swirl bread, cut into one-inch cubes (I use Pepperidge Farm)
2/3 cup caramel ice cream topping (more or less to taste)

Steps:

Combine first 3 ingredients in a large bowl, stirring well with a whisk. Add bread, tossing gently to coat. Cover and chill 30 minutes or up to 4 hours.
Preheat oven to 350 degrees.
Divide bread mixture evenly among 11-12 muffin cups coated with cooking spray. Bake for 30 minutes or until a knife inserted into the center comes out clean.
Serve warm with syrup.
NOTE: My knife has never come out completely clean, and the puddings tasted good to me! We also serve with vanilla ice cream or fresh whipped cream.

Nutrition Facts : Calories 120.1, Fat 2, SaturatedFat 0.8, Cholesterol 60.2, Sodium 100.6, Carbohydrate 23.7, Fiber 0.2, Sugar 10.7, Protein 3