Caramel Bread Pudding
Bread pudding is a classic comfort dessert perfect for a cold day. This caramel bread pudding recipe contains all the parts of regular bread pudding, the bread, and the egg mixture, but has the bonus of a caramel sauce to drizzle over top when serving. Bread puddings are the perfect dessert for when you have a lot of stale bread to use up. Aimee, the developer of this bread pudding recipe, doesn’t indicate to use day-old stale bread, and the dish will likely work just fine with fresh white bread, but stale bread usually absorbs the egg and milk mixture better than fresh bread does. Also, it will be the perfect use for bread that is no longer good for fresh eating, since it will soften and be super delicious to eat in this easy pudding recipe.
Bread pudding is a popular dessert in many countries throughout Europe, North America, and South America. While there are many variations of bread pudding, the most common is a sweet version using stale bread, eggs, milk, vanilla, and spices like nutmeg and cinnamon. Aimee’s bread pudding recipe is in line with this because it contains cinnamon and nutmeg, but she adds raisins and pecans for extra texture and flavor. Sometimes there are savory recipes for bread pudding, almost like holiday stuffing with herbs and onions, while other bread pudding recipes might contain a sauce. In Malaysia, bread pudding will be served with a custard sauce, while Puerto Rico has a version with a guava rum sauce. The U.S. has several variations for bread pudding sauces including a rum sauce, whiskey sauce, and caramel sauce. Aimee follows suit by including an easy caramel recipe to drizzle over the finished bread pudding. The usual caramel sauce isn't always the easiest to make because they involve melted granulated white sugar into a golden sauce. Creating a caramel with white sugar is a finicky process, because sometimes it will crystallize into one mass, or it will burn or become bitter when overcooked. Aimee makes the process easy by combining brown sugar, heavy cream, butter and white sugar in a saucepan and heating it just until everything is smooth. This isn’t a traditional caramel sauce recipe, but it tastes just like one because of the molasses flavor in the brown sugar. It also takes moments to prepare which means that you can make it at the last minute just before you plan to serve your pudding.
The pecans in this classic bread pudding recipe are another element that takes it beyond normal because they add crunch to the soft pudding. If you don’t have pecans available to you, however, you could substitute with another nut like walnuts or chopped natural almonds. The raisins could be changed up for whatever dried fruit you have on hand as well, like dried cranberries or chopped apricots. Bread pudding is a comfort dessert based on the necessity to use up stale bread, so it makes sense to use whatever pantry ingredients you have as well. Thank you, Aimee, the author of Shugary Sweets recipe blog, for sharing her caramel bread pudding recipe with us.
Nutrition Facts for: Caramel Bread Pudding from Shugary Sweets
Ingredients: White bread, unsalted butter, cinnamon, nutmeg, raisins, pecans, eggs, granulated sugar, vanilla extract, kosher salt, milk, light brown sugar, heavy cream.
* Percentages (%) are based on a 2000 calorie diet * The entire recipe has been calculated for 9 servings. * Per Serving: Calories 510, Calories from Fat 259, Total Fat 28.8g 44%, Saturated Fat 13.2g 66%, Cholesterol 175mg 58%, Sodium 423mg 18%, Potassium 250mg 7%, Carbohydrates 58.3g 19%, Dietary Fiber 2.1g 8%, Sugars 47.2g, Protein 9.2g, Vitamin A 14%, Vitamin C 1%, Calcium 15%, Iron 9%
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