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

Source: Everyday Food, October 2008
Total Time Prep Servings



Cook's Notes

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

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How would you rate this recipe?
  • MS11078297
    26 NOV, 2014
    I've made this recipe on several occasions - usually for my mother's birthday. It's always a hit with everyone, me included!!!
  • doc475
    23 DEC, 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
  • naanie
    14 AUG, 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.
  • klpcreative
    26 DEC, 2009
    I made this as directed and it came out great. The sugar caramelized just fine. It was very good.
  • lady chef
    14 JUN, 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.

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