Tips To Prepare Bread Pudding Recipe With Caramel Sauce Easy

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Bread pudding is a timeless dessert with a reputation for comfort and versatility. This recipe takes it to the next level, offering a detailed guide and tips to create a restaurant-worthy experience right at home.

We’ll explore the history of bread pudding, delve into the science behind achieving the perfect texture, and of course, provide a mouthwatering recipe for both the bread pudding itself and a rich, homemade caramel sauce.

Easy Bread Pudding
Easy Bread Pudding

A Brief History of Bread Pudding

While the exact origin remains debatable, bread pudding has a rich history dating back centuries. Stale bread was a common occurrence throughout Europe, and resourceful cooks found ways to transform it into a delicious dessert. Early versions likely involved soaking leftover bread in milk or cream, then adding spices and sweeteners. Over time, recipes evolved, incorporating eggs for a custard-like texture and a variety of fruits and nuts for added flavor.

Today, bread pudding remains a popular dessert enjoyed worldwide, with countless regional variations. This recipe offers a classic version with a delightful caramel sauce, perfect for any occasion.

The Science of Bread Pudding Texture

The key to achieving the perfect bread pudding texture lies in understanding the role of starch and moisture. Stale bread contains less moisture, allowing it to readily absorb the custard base. This absorption process causes the starches in the bread to break down, resulting in a creamy, custard-like texture.

Here are some tips for achieving the ideal texture:

Use stale bread: Fresh bread lacks the necessary dryness for proper absorption. If you don’t have stale bread on hand, simply cube fresh bread and leave it uncovered on a baking sheet for a few hours or overnight.

  • Control the soaking time: Overly soaked bread will become mushy, while under-soaked bread will result in a dry pudding. Aim for a soaking time of 20-30 minutes, allowing the bread to absorb most of the liquid without becoming saturated.
  • The egg factor: Eggs act as a binding agent and contribute to the custard-like texture. Using the correct amount of eggs ensures a cohesive pudding without becoming rubbery.

  • The Recipe: Bread Pudding with Homemade Caramel Sauce

    This recipe yields a generous portion, perfect for sharing with friends and family.


    For the Bread Pudding:

  • 8 cups cubed stale bread (such as French bread, brioche, or challah)
  • 4 large eggs
  • 4 cups whole milk
  • 1 cup heavy cream
  • 1 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 tablespoon vanilla extract
  • For the Caramel Sauce:
  • 1 cup granulated sugar
  • 1/4 cup water
  • 1/2 cup heavy cream
  • 2 tablespoons unsalted butter

  • Directions:

    1. Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish.
    2. Prepare the bread: In a large bowl, combine the cubed bread. Set aside.
    3. Whisk together the wet ingredients: In a separate bowl, whisk the eggs, milk, heavy cream, granulated sugar, brown sugar, cinnamon, nutmeg, salt, and vanilla extract until well combined.
    4. Pour the wet ingredients over the bread: Gently pour the wet mixture over the cubed bread, ensuring all pieces are evenly coated. Let the mixture sit for 20-30 minutes, allowing the bread to absorb the liquid.
    5. Bake the bread pudding: Pour the soaked bread mixture into the prepared baking dish. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
    6. While the bread pudding bakes, prepare the caramel sauce: In a saucepan over medium heat, combine the granulated sugar and water. Do not stir! Swirl the pan occasionally to allow the sugar to dissolve evenly. Once the sugar dissolves and begins to simmer, watch closely. The sugar will gradually turn a golden amber color.
    7. Once the sugar reaches a golden amber color, remove the pan from the heat immediately. Carefully whisk in the heavy cream (the mixture will bubble vigorously). Whisk until smooth, then whisk in the butter until melted and combined. Be cautious as the mixture will be hot. Set aside.