Cooklist AI

Golden Caramel Bread Pudding

Name: Golden Caramel Bread Pudding
Prep time: 240 min
Cook time: 45 min
Total time: 285 min
Ingredients: 1/4 cup granulated Sugar; 6 slices Bread; 3 tbsp Custard powder; 2 tsp Water; 1/2 cup granulated Sugar; 2 cups Milk, divided

Delight your tastebuds with our Golden Caramel Bread Pudding, featuring a smooth and creamy custard-soaked bread texture topped with a luscious caramel sauce. You'll find it simple to prepare and even more enjoyable to indulge in.



4 hr 45 min

TOTAL TIME

274

CALORIES

$0.49

PER SERVING

Ingredients

6 INGREDIENTS

6 SERVINGS

1/4 cup granulated sugar

6 slices bread

3 tbsp custard powder

2 tsp water

1/2 cup granulated sugar

2 cups milk

divided

Directions

13 STEPS

4 hr

PREP TIME

45 min

COOK TIME

4 hr 45 min

TOTAL TIME

Preheat oven to 350°F (180°C). In a small saucepan, combine 1/4 cup granulated sugar and 2 tsp water over medium heat.

Stir occasionally, letting the syrup simmer and turn light yellow in color before ultimately turning golden amber.

Remove saucepan from heat and immediately pour caramel into a 9-inch round cake pan. Swirl the cake pan around to ensure that the caramel syrup evenly coats the bottom of the pan.

Cut the crusts off the bread slices, roughly chop them, and place the pieces into a food processor. Pulse until breadcrumbs are formed.

In a small bowl, mix 1/2 cup milk with the custard powder until dissolved.

In a medium saucepan over medium heat, bring 1.5 cups of milk to a simmer. Add 1/2 cup sugar, stirring continuously until the sugar has dissolved.

Gradually stir in the custard mixture and continue stirring to prevent lumps from forming.

Lower the heat and add the bread crumbs to the saucepan, mixing until all ingredients are combined.

Pour the bread and custard mixture over the caramel in the cake pan, spreading evenly.

Cover the cake pan with aluminum foil and place into the preheated oven, baking for 40-45 minutes or until a toothpick inserted in the center comes out clean.

Remove from the oven and let the pudding cool for 20 minutes at room temperature, then refrigerate for at least 4 hours, or until completely set.

To unmold, remove the cake pan from the refrigerator 10-20 minutes before serving. Place a plate upside down on the cake pan, then invert the pan to release the caramel bread pudding.

Slice the pudding using a heated knife and serve with a dollop of whipped cream, fresh fruit, or caramel decorations, if desired.

Health Info

Macros

51g

CARBS

FAT

PROTEIN

Allowed on these diets

VEGETARIAN

Contains these allergens

MILK

EGGS