Caramel Bread Pudding is a tremendous dessert recipe that’s made with candy challah bread, caramel creamer, topped with caramel.
Course: Dessert
Delicacies: American
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Servings: 8 Servings
Energy: 527kcal
Substances
For The Caramel Sauce
- ¾ cups butter, (1½ sticks)
- 1 cup mild brown sugar
- ¼ cup milk
- 1 teaspoon vanilla
For The Bread Pudding
- 24 ounce caramel vanilla espresso creamer
- 5 giant eggs
- ½ teaspoon cinnamon
- 1 loaf Challah bread, lower into 1 inch squares
Directions
- Preheat oven to 350° and spray a 7 x 11 baking dish with non stick spray. Put aside.
For The Caramel Sauce
- In a small saucepan, soften butter over low warmth.
- Stir brown sugar and milk into pan, stir.
- Carry to a boil over low warmth, stirring continually (which shall be roughly 10-12 minutes complete or till caramel sauce has thickened up).
- Take away from warmth, add vanilla. Stir.
- Let caramel cool for about 10 minutes.
For The Bread Pudding
- In a big bowl, whisk creamer, eggs and cinnamon collectively.
- Add bread cubes into egg combination, stir to coat. Let sit whereas caramel cools.
- Place bread into ready baking dish then pour caramel sauce over bread combination.
- Cowl with foil and bake for 60 minutes then take away foil and bake for a further quarter-hour(I used a deep 7 x 11 baking dish. In the event you use a 9×13 baking dish, the time will must be adjusted. Begin checking at about 45 minutes).
- Take away from oven and serve heat.
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