Bread pudding has become a popular dessert at most of the restaurants where we like to dine.
I have a lot of favorite desserts: coconut cream pie, flan and a few others. However, nothing comes close to bread pudding. I don’t know why, but bread pudding makes me happy.
I adapted this recipe from Cooking Light because it had pretty much the same ingredients from an old recipe I had a very long time ago and can no longer find. Note this is not a low fat or low calorie bread pudding.If I’m going to eat dessert, I’d rather eat the real thing, even if it means I’m limited to small portions. For this bread pudding recipe, I added a caramel sauce that is a breeze to make.
If I’m going to eat dessert, I’d rather eat the real thing, just a little bit. For this bread pudding recipe, I added a caramel sauce that is a breeze to make.
If you have a large family, you can double the ingredients. This recipe serves six.
Bread Pudding and Caramel Sauce
Adapted from Cooking Light, October 1997
- 1 cup 2% low-fat milk
- 1/2 cup sweetened condensed milk
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/4 cup raisins
- 3 large eggs
- 4 cups (1-inch) cubes challah bread or other egg bread
- pinch of salt
- 1 tablespoon unsalted butter, softened
Preheat oven to 350 degrees. Combine milk, condensed milk, vanilla extract, cinnamon, nutmeg, raisins, eggs and salt. Add challah bread, let challah mixture stand about 20 minutes, stirring occasionally.
Coat six ramekins with butter and place on a baking tray. Spoon the challah mixture into dishes. Bake at 325 degrees for 45 minutes or until pudding is set. Let pudding stand 15 minutes before serving. Serve with Caramel Sauce.
From Bon Appétit, Nov. 2000
- 1 cup (packed) brown sugar
- 1/2 cup unsalted butter
- 1/2 cup whipping cream
Whisk sugar and butter in a heavy medium saucepan over medium heat until butter melts. Whisk in cream and stir until sugar dissolves. About 3 minutes.