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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

Ingredients

Directions

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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76
  • 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!!!
    Reply
  • 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
    Reply
  • 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.
    Reply
  • klpcreative
    26 DEC, 2009
    I made this as directed and it came out great. The sugar caramelized just fine. It was very good.
    Reply
  • 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.
    Reply

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