Caramel Bread Pudding
John Barricelli prepares an impressive caramel bread pudding recipe.
Caramel Bread Pudding
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Caramel Bread Pudding
John Barricelli prepares an impressive caramel bread pudding recipe.
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Everyday Food
- Prep Time 20 minutes
- Total Time 2 hours 40 minutes
- Yield Serves 10
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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.
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.
I made this as directed and it came out great. The sugar caramelized just fine. It was very good.
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.