When rich, custardy bread pudding is matched with bittersweet caramel, it's doubly delicious.

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Cook's Notes

It's important to unmold this dessert shortly after it comes out of the oven so the caramel doesn't solidify.

Reviews (5)

76 Ratings
  • 5 star values: 15
  • 4 star values: 27
  • 3 star values: 22
  • 2 star values: 12
  • 1 star values: 0
Rating: 5 stars
11/26/2014
I've made this recipe on several occasions - usually for my mother's birthday. It's always a hit with everyone, me included!!!
Rating: Unrated
12/23/2013
This recipe was wonderful. I do wish that this site as well as many others would give alternate cooking/baking instructions for its use in a convection oven. Sometimes it is time saving and sometimes definitely should not be used. Love baking and visit Martha Stewart often. doc475
Rating: Unrated
08/14/2011
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.
Advertisement
Rating: Unrated
12/26/2009
I made this as directed and it came out great. The sugar caramelized just fine. It was very good.
Rating: Unrated
06/14/2009
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.