Old Fashioned Bread Pudding with Caramel Sauce

 Old Fashioned Bread Pudding with Caramel Sauce
I have been making bread pudding since I was first married  (we celebrated our 23rd anniversary in April).  My husband and I both love the texture and flavor.   I don’t usually use a recipe.  It’s like French toast.  Do people use recipe for that?  The way my bread puddings differ is in the kind of bread I use, whether or not I add dried fruit or if I use a sauce.  Sometimes I serve it with whipped cream or vanilla ice cream.  This time, I opted for a caramel sauce.  I had a couple of volunteers to lick out the saucepan that contained the sauce.  
Old Fashioned Bread Pudding with Caramel Sauce
Because this is a food blog and I love all of you, I kept track of the measurements of this bread pudding.  It made a lot.  There are a lot of us after all.  Feel free to halve the recipe…the pudding won’t mind.  I used whole wheat rolls and a few lonely hot dog buns this time.  Almost any bread will do (though I am a bit skeptical of an onion bagel).
Old Fashioned Bread Pudding with Caramel Sauce
Old Fashioned Bread Pudding with Caramel Sauce
  • 12 dinner rolls and 4 hot dog buns (or enough torn bread to completely fill a 9X13 pan)
  • ½ cup sugar
  • 8 eggs, slightly beaten
  • 3 cans evaporated milk
  • 1½ tsp cinnamon
  • caramel sauce:
  • ½ cup butter
  • 1 cup brown sugar
  • 1 Tbsp agave nectar (or corn syrup...if you so choose)
  • ½ cup half and half
  • 1 tsp vanilla extract
  1. Place the torn bread in a greased 9X13 pan.
  2. In a separate bowl, whisk together the sugar, eggs, evaporated milk and cinnamon.
  3. Pour the liquid all over the bread.
  4. With a fork, turn the bread and make sure it's completely coated with liquid.
  5. Let sit for 10-15 minutes on the counter and then bake in a 350 degree preheated oven for 40-45 minutes (if you used a lot of bread, it will take longer...if you used less, check after 30 minutes).
  6. To make the sauce, bring the butter, brown sugar and agave to a boil.
  7. Let boil 2 minutes.
  8. Remove from heat and slowly stir in the half and half and vanilla.
  9. Let cool a bit and serve over individual servings of the bread pudding.



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