Baked Caramel Bread Custard Pudding

Name: Baked Caramel Bread Custard Pudding
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6 servings
Ingredients: White bread; Full cream milk; Eggs; Granulated sugar (for the custard mixture); Granulated sugar (for the caramel); Water (for the caramel); Vanilla extract; Raisins; Unsalted butter, melted; Salt; Cinnamon powder (optional)

by Admin • 1 day ago

Prep

20 min

Cook

45 min

Servings

Level

Medium

❤️ 0 Pinterest

A soft-textured bread pudding with caramel sauce that seeps perfectly into white bread soaked in a sweet milk-egg mixture. This classic dessert transforms leftover bread into a rich, comforting treat, perfect served warm or cold. The fragrant aroma of vanilla and caramel makes it hard for anyone to resist just one more piece.

🧂 Ingredients

🍽️ Servings: 6

Adjust the servings and the ingredient amounts & nutrition below update automatically.

6 slices White bread
500 ml Full cream milk
4 Eggs
80 grams Granulated sugar (for the custard mixture)
100 grams Granulated sugar (for the caramel)
2 tbsp Water (for the caramel)
1 tsp Vanilla extract
3 tbsp Raisins
2 tbsp Unsalted butter, melted
1/4 tsp Salt
1/2 tsp Cinnamon powder (optional)

🛒 Products You Might Need

Juicer Machines with 5.8" Large Chute, 2-in-1 Cold Press Juicer for Whole Vegetables Fruits 400W, Masticating juicer Easy to Clean Juice Extractor Machine for Making Nut Mike, Juice, Premium Gray

View on Amazon →

Ninja Air Fryer Pro, 5 Qt, 4-in-1, Grey, AF141

$81.99

View on Amazon →

Meat Slicer Machine for Home, 200W Food Slicer with Two 7.5" Blades

$129.99

View on Amazon →

Vinino 2 Pack Mini Silicone Loaf Pans with Metal Reinforced Frame, 8-Cavity

View on Amazon →

* Affiliate links — you can help support KulinerBDG by shopping through them

👩‍🍳 Instructions

1 Make the caramel first: put 100 grams of granulated sugar and the water into a small saucepan, and cook over medium heat without stirring until the sugar melts and turns a golden brown color. Once the caramel forms, immediately pour it into the bottom of a heatproof baking dish (about 8x8 inches, or a 8-inch round pan), tilting the pan to spread it evenly. Set aside until it hardens.
2 Cut the white bread into small squares or triangles, then brush one side with the melted butter. Arrange the bread on top of the hardened caramel layer, and sprinkle the raisins evenly among the bread pieces.
3 In a separate bowl, whisk the eggs, then add the milk, granulated sugar, vanilla extract, salt, and cinnamon powder. Whisk until well combined and the sugar is completely dissolved, being careful not to create too much foam.
4 Slowly pour the custard mixture over the bread in the baking dish, making sure all the bread is evenly soaked. Let it sit for 10-15 minutes so the bread absorbs the custard liquid well.
5 Preheat the oven to 320°F (160°C). Prepare a larger baking pan for the water bath (bain-marie) technique, filling it with hot water to a depth of about 3/4 inch.
6 Place the pan with the bread pudding into the larger pan of hot water, then bake in the oven for 40-45 minutes, or until the top is golden brown and the custard has set (it shouldn't wobble when the pan is gently shaken).
7 Remove from the oven and let cool at room temperature for 15-20 minutes. To serve with the caramel on top, invert the pan onto a serving plate while it's still slightly warm so the caramel flows down over the pudding.
8 Serve warm, or chill in the refrigerator for 1-2 hours first for a firmer, fresher texture before slicing.

💡 Tips

• Use slightly dry or day-old white bread, as it will absorb the custard better without becoming too soggy.

• When making the caramel, don't stir it with a spoon since this can cause the sugar to crystallize; simply swirl the pan gently if needed.

• The bain-marie technique (baking in a hot water bath) is important for the custard to cook evenly and stay smooth, without curdling or becoming coarse and porous.

• This pudding can be stored in the refrigerator for up to 3 days; just warm it briefly in the microwave before serving so the caramel melts back to a soft, gooey texture.