Sunday, April 7, 2013

Caramel Bread Pudding


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This bread pudding is awesome!  It reminds me of french toast but with Caramel and whipped topping on top instead of maple syrup.  

The homemade caramel sauce was super easy to do.  You just simmer a can of sweetened condensed milk for 2 1/2 hours.  And yes, you put the can in the pan.  Do not remove the milk.  I was skeptical about this at first but was pleasantly surprised when it worked and it was the best caramel sauce I have ever tasted.  If I need caramel sauce for my recipes I will be making it from now on.

Caramel Bread Pudding
source:  Welcome Home Facebook Page

2 cups heavy cream
2 cups half and half
6 large eggs
2 cups sugar
1 1/2 sticks butter 
10-12 cups leftover Italian, french or other dense bread
1 teaspoon vanilla
pinch salt
Caramel (either your own or ice cream topping)

Preheat oven to 350 degrees. In a large mixing bowl blend together eggs and sugar, add cream, half and half and vanilla and blend to combine. 

Tear leftover bread into chunks set aside, pour 1 stick melted butter into the bottom of a 9 x 13 baking dish, add bread and press firmly into butter, pour cream mixture evenly over bread, press bread down with a spatula to absorb cream, dot top with remaining cold butter, bake uncovered for 40-50 minutes or just until the center is firm but not hard. 

Warm caramel sauce and pour over each serving.

Warm Caramel Sauce 

1  14 oz can Sweetened Condensed Milk

Put can of milk in pan on it's side.  Cover with water and bring to a boil.  Turn down heat and simmer for 2 1/2 hours.  Take can out of water and allow to get to room temperature.  If it is hot it may explode when you open it.  After room temperature open up can and you have a caramel sauce.