Best 2 Bread Pudding And Caramel Sauce Recipes

Indulge in the delectable delight of bread pudding, a classic dessert that combines the comforting flavors of bread, custard, and spices. This versatile dish can be customized with various types of bread, from classic white to hearty whole wheat, offering a delightful textural contrast. Elevate your bread pudding experience with a luscious caramel sauce, creating a symphony of flavors that will tantalize your taste buds. Whether you prefer a traditional bread pudding recipe or a more modern twist with the addition of fruits, nuts, or chocolate, this article has something for every palate. Discover the secrets to crafting the perfect bread pudding, from selecting the ideal bread to mastering the art of creating a smooth and creamy custard filling.

Here are our top 2 tried and tested recipes!

BLUEBERRY BREAD AND RICE PUDDING WITH ORANGE CARAMEL SAUCE

Blueberry Bread and Rice Pudding with Orange Caramel Sauce image

This pudding combo uses both rice and sweet Hawaiian bread (with a blast of blueberries, orange zest and juice) for texture and flavor, with evaporated milk for richness without the fat. You'd never know it was fewer than 300 calories per serving!

Provided by Food Network Kitchen

Categories dessert

Time 1h50m

Yield 8 servings

Number Of Ingredients 14

Ingredients

12 ounces sweet Hawaiian bread, cut into 1/2-inch pieces (about 10 cups)
1 1/4 cups fat-free evaporated milk
1 cup 2-percent milk
1/2 cup plus 2 tablespoons sugar
1 1/2 teaspoons pure vanilla extract
Large pinch freshly grated nutmeg
Kosher salt
2 large eggs
3/4 cup cooked wild rice
1 cup blueberries
Nonstick cooking spray
1 tablespoon toasted, sliced almonds
1/4 teaspoon finely grated orange zest
1 tablespoon orange juice

Steps:

Preheat the oven to 350 degrees F.
Spread the bread cubes out on a baking sheet and bake until toasted and golden, tossing halfway through, about 15 minutes. Let cool.
Whisk together 1 cup of the evaporated milk with the 2-percent milk, 1/2 cup sugar, 1 teaspoon vanilla, nutmeg, a pinch of salt and eggs in a large bowl. Add the cooled bread cubes and wild rice. Toss to combine and set aside until the bread soaks up most of the liquid, about 30 minutes.
Stir the blueberries into the mixture and transfer to a lightly oiled 2-quart baking dish. Top with the almonds and bake until the bread pudding is set and golden, 30 to 40 minutes. Remove and let rest for a few minutes.
Meanwhile, add the remaining 2 tablespoons sugar to a small saucepan. Swirl over medium-low heat until the sugar dissolves and turns amber, about 7 minutes. Stir in the remaining 1/4 cup evaporated milk, 1/2 teaspoon vanilla, orange zest, orange juice and a pinch of salt. Bring to a simmer and cook until slightly thickened, about 2 minutes. Drizzle the caramel sauce over bread pudding. Serve warm or at room temperature.

Nutrition Facts : Calories 282 calorie, Fat 4.5 grams, SaturatedFat 1.5 grams, Cholesterol 56 milligrams, Sodium 321 milligrams, Carbohydrate 50 grams, Fiber 1.5 grams, Protein 11 grams, Sugar 30 grams

BREAD PUDDING WITH DRIED APRICOTS, DRIED CHERRIES AND CARAMEL SAUCE

Bread Pudding with Dried Apricots, Dried Cherries and Caramel Sauce image

Categories Dairy Fruit Dessert Bake Apricot Cherry Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 8

Number Of Ingredients 8

Ingredients

4 cups sugar
2 1/4 cups water
4 ounces dried apricots, thinly sliced
4 ounces dried tart cherries or dried cranberries
3 cups whipping cream
2 cups whole milk
8 large egg yolks
1 1/2 24-ounce loaves sliced white bread, crusts trimmed, each slice halved

Steps:

Combine 1 cup sugar, 2 cups water, apricots and cherries in medium saucepan. Bring to boil, stirring until sugar dissolves. Remove from heat. Cover; let stand 20 minutes. Strain fruit; reserve fruit and soaking liquid separately.
Combine 1 cup sugar and remaining 1/4 cup water in heavy medium saucepan. Stir over low heat until sugar dissolves. Increase heat; boil without stirring until deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 12 minutes. Remove from heat. Gradually whisk in 1 cup reserved soaking liquid (mixture will bubble vigorously). Stir over low heat until caramel thickens slightly, about 6 minutes. Add 1 cup cream. Bring to boil and simmer until caramel thickens slightly, about 3 minutes. Remove from heat. Cool caramel sauce 30 minutes, whisking occasionally. (Can be made 1 day ahead. Cover caramel sauce and fruit separately and refrigerate.)
Preheat oven to 350°F. Bring 2 cups cream and milk to simmer in another medium saucepan. Remove from heat. Whisk 2 cups sugar and egg yolks in large bowl to blend. Gradually whisk in warm milk mixture. Cool custard slightly. Lightly butter 13 x 9 x 2-inch glass baking dish. Arrange enough bread in single layer over bottom and up sides of prepared dish to cover completely, trimming bread to fit. Sprinkle reserved fruit over bread. Arrange remaining bread slices over fruit, trimming to fit and overlapping slightly.
Pour custard over bread. Press bread gently to submerge into custard. Let stand until custard is absorbed, about 10 minutes. Bake until custard is set and bread is golden brown on top, about 55 minutes.
Rewarm sauce over low heat. Serve pudding warm with sauce.

Tips:

Use stale bread for a richer flavor and texture.
Soak the bread in milk or cream for at least 30 minutes, or overnight for a more custardy texture.
Add your favorite spices, such as cinnamon, nutmeg, or ginger, to the bread pudding mixture for extra flavor.
For a crispy topping, sprinkle the bread pudding with brown sugar or granulated sugar before baking.
Serve the bread pudding warm with caramel sauce, whipped cream, or ice cream.

Conclusion:

Bread pudding is a delicious and versatile dessert that can be enjoyed by people of all ages. It is a great way to use up stale bread, and it can be customized to your own taste. With its rich flavor and creamy texture, bread pudding is sure to become a favorite dessert in your home.