Best Creme Caramel Bread Pudding Bon Appetit Recipes

Creme Caramel Bread Pudding - Bon Appetit image

Provided by pewpew1982

Categories Dessert

Time 2h5m

Yield 8 serving(s)

Number Of Ingredients 9

1 1/4 cups packed dark brown sugar
4 1/2 cups crustless egg bread, cut into 1/2 inch cubes (such as challah or brioche)
7 large eggs
2 cups heavy whipping cream
1 cup whole milk
2 tablespoons sugar
2 teaspoons vanilla extract
1/4 teaspoon freshly grated nutmeg
2 pinches salt

Steps:

Spread brown sugar evenly in bottom of 8x8x2-inch glass baking dish (or other 9- to 10-cup dish). Sprinkle bread cubes evenly over. Combine eggs, cream, milk, 2 tablespoons sugar, vanilla, nutmeg, and salt in large bowl; whisk to blend well. Pour custard through sieve over bread in dish. Let pudding stand 30 minutes, occasionally pressing on bread to submerge.
Position rack in center of oven and preheat to 350°F Place baking dish in roasting pan. Pour enough lukewarm water into roasting pan to come halfway up sides of baking dish. Bake pudding until set, brown on top, and small knife inserted into center comes out clean, about 1 hour 15 minutes. Let cool in water 20 minutes.
Spoon bread pudding into dessert bowls and serve warm.

Nutrition Facts : Calories 432.7, Fat 27.2, SaturatedFat 15.7, Cholesterol 247.3, Sodium 146.4, Carbohydrate 40.5, Sugar 38.4, Protein 7.7

Pumpkin Bread Pudding with Caramel Sauce image

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.

Ultimate Caramel Bread Pudding image

Provided by TheSlyBear

Categories Dessert

Time 1h15m

Yield 12 , 12 serving(s)

Number Of Ingredients 6

4 cups caramel sauce (see separate recipe)
1 large loaf bread
5 large eggs
3 cups half-and-half
1 tablespoon vanilla extract
1/2 teaspoon salt

Steps:

Preheat oven to 450°F.
Spread 1 c Caramel Sauce in bottom of 13 x 9 pan. Refrigerate until ready to use.
Cut bread into 1-inch cubes. Any large loaf will do, but a nice French bread, or a Challah work especially well.
Spread bread cubes onto sheet pan in a single layer. Brown in oven for about 10-12 minutes.
Reduce oven to 325. Don't forget this step (the voice of experience speaks)!
In a medium bowl, mix eggs, half-and-half, vanilla and salt. Add 1 1/2 c caramel sauce to this mixture.
Place bread cubes in a very large bowl and pour mixture over cubes. Toss gently until all cubes are coated.
Let stand 20 minutes, gently mixing occasionally. Be sure that there are no dry cubes!
Spread the soaked bread over the caramel in the 13 x 9 pan.
Bake at lower oven level for 45 minutes.
Let cool 30 minutes and serve, drizzled with remaining caramel sauce.