Caramel Bread Pudding

Bread pudding is a classic British dessert and quite tasty of its own accord. However, with a little twist, it gets elevated to a dessert fit for angels. Just make some caramel sauce and add to the custard. It is beautiful and moist and titillating to the nose. If you are like me, I am sure you will finish off spoonfuls of the caramel sauce before proceeding on with the recipe.

The basic ingredient here is bread and you must use stale bread as it absorbs the liquid while holding its shape. Absolutely any bread will do. You can use plain white bread slices or challah bread or even a day old croissants. The main thing to remember is the placement of the bread. Challah bread has golden crust and that can be used as an advantage to beautify the pudding. Place the bread slices so that they overlap with the golden part on top. You can make any arrangement you like. I had a baguette lying around for a few days so I sliced it up and simply layered it. Rest assured, there is no difference to the taste.

Caramel Bread Pudding


4-5 bread slices of your choice

1/4 cup white sugar

1/4 cup brown sugar

1/4 cup water

1/2 cup double cream

1/2 cup milk

1 egg

1 tsp vanilla essence

Pour water in a vessel and heat it. Add the white and brown sugar to it. Do not stir or the sugar will crystallize. You are only allowed to swirl to aid the cooking process as of now. Once the sugar has dissolved and starts bubbling, do not move away from the vessel. The sugar syrup will thicken and turn amber. Switch off the gas.

Add the cream slowly while whisking the mixture. The syrup will bubble a little but keep whisking. Voila, you have caramel sauce ready. If you want, you can save some to pour on the pudding later on.

Add the milk slowly while whisking. Allow to cool a bit. Beat the egg and mix quickly with the caramel to avoid scrambled eggs. Add the vanilla essence.

Layer the bread in the baking dish. Alternatively, cut the bread into squares and toss them in the baking dish.

Pour the caramel custard on top. Allow to soak for 10 mins.

Bake in a pre-heated oven for 20 mins at 180C.

Sprinkle confectionery sugar or garnish with caramel sauce before serving.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: