The caramel bread pudding is a recycled dessert very similar to the classic caramel pudding. The variation in this recipe is the use of stale bread, which makes it an economical preparation, yet one of the tastiest I’ve ever eaten. The recipe is really simple; together with the stale bread you need to add sugar, eggs, and milk. At this point, just follow the recipe step by step. Please, if you liked it, leave me a little message, a kiss from Chicca.
If you are looking for pudding recipes, take a look at these:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 10
- Cooking methods: Oven, Bain-Marie
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 372.35 (Kcal)
- Carbohydrates 71.56 (g) of which sugars 49.73 (g)
- Proteins 10.00 (g)
- Fat 6.28 (g) of which saturated 3.33 (g)of which unsaturated 2.77 (g)
- Fibers 0.83 (g)
- Sodium 35.66 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 10 oz white bread (stale)
- 4 cups whole milk
- 3 eggs
- to taste ground cinnamon (optional)
- 1 cups sugar
- 3/4 cups sugar
- 3 oz water
Tools
- 1 Mold
- 1 Immersion Blender
Steps
To prepare the bread pudding start with the caramel, heat the sugar in a saucepan with the water.
When you see the sugar starting to darken, stir gently, (be careful because it burns quickly), stir until it becomes a glossy brown, adjusting the heat intensity.
At this point, pour the caramel into the bundt mold, swirling the mixture.
Meanwhile, in a bowl, soak the bread cut into pieces with the milk
Then blend it and add the rest of the ingredients: eggs, sugar, cinnamon. Pour the mixture into the 10-inch bundt mold.
Bake in the oven inside a container with hot water inside and bake at 350°F in static mode for about 1 hour and 20 minutes.
Do the toothpick test before taking it out of the oven, it should come out clean and dry.
After the cooking time, with a knife blade detach the pudding from the edge and then turn it over onto a serving plate while still warm, finally cut into slices and serve.
Storage and Tips
Caramel bread pudding can be stored in the refrigerator for up to 3-4 days. You can choose to flavor the pudding with your preferred aroma, such as grated orange zest and vanilla bean seeds.
FAQ (Frequently Asked Questions)
Watch the video recipe
