Caramel Bread Pudding Recipe…
One of my favorite recipes for the winter season is Bread Pudding. There is something about the warm comfort of a rich bowl of Bread pudding that makes a cold winters day exceptional.
My family likes this Caramel version so much that I did not even get a chance to take a picture of the final result. Seriously, I was so super mad, but I was also proud of the recipe and that everyone liked it so much.
This is one of those recipes that you make when you know someone needs a hug. Yes, I said it, this is the food equivalent of a bear hug. It warms you from the inside out. You are happy to sit, smell the vanilla sauce and melted caramel, and just be present. For an added kick and crunch add slivered almonds to the top 5 minutes before you take the pudding out of the oven. The almonds brown and add a depth to the dish.
You can substitute chocolate chips or raisins for the caramel.
The most important steps in a well made bread pudding are:
- Use a good bread and leave it out to get stale. Fresh bread does not absorb the liquid well and stale bread does.
- Mix the liquid ingredients until they are frothy and fold the mixture into the bread to be sure that all of the bread is coated well.
- Mix a second time (carefully) before baking to reincorporate the caramel chips.
- Let the mixture rest in the refrigerator over night. This allows the bread enough time to absorb every bit of liquid.
I hope you enjoy it as much as my family does.
You can always use one of my holiday printable cards or labels.