Bread Pudding With Caramel Sauce

Bread pudding with caramel sauce is delectable. It's baked with a rich layer of caramel sauce on the bottom, then flipped to let the sauce drip down.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 25 mins
• Total Time: 1 hr 45 mins
• Calories: 847 Calories

Ingredients

• 2 teaspoons vanilla extract
• 8 eggs
• 2 cups milk
• 2 cups heavy whipping cream
• 1 loaf Italian bread, cut into 1-inch cubes
• 0.25 cup butter
• 0.25 teaspoon salt
• 1.5 cups white sugar
• 0.5 cup water
• 0.25 cup rum
• 0.5 teaspoon vinegar

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Beat eggs in a large bowl with an electric mixer on medium speed until foamy, 2 to 3 minutes. Beat in 1 1/2 cups sugar, milk, cream, rum, vanilla extract, and salt until thoroughly combined. Gently stir in bread cubes to coat; soak until egg mixture has been absorbed, about 1 hour, stir occasionally.

Step 3

Dissolve remaining 1 cup sugar in 1/2 cup water and vinegar in a heavy saucepan over high heat; cook without stirring until dark amber in color, about 10 minutes. Remove from heat; cool until stops bubbling. Gradually stir remaining 1/4 cup water into caramel sauce, about 1 tablespoon at a time, stirring until water is incorporated.

Step 4

Pour warm caramel sauce into a 9x9-inch baking pan; swirl the pan to coat the bottom and sides. Let caramel sauce set, about 15 minutes. Coat inside of the baking dish and caramel layer with butter. Arrange soaked bread cubes and any remaining liquid on caramel layer; gently press bread cubes together. Cover pan with parchment paper.

Step 5

Place baking pan into a large roasting pan; pour enough boiling water into the roasting pan to reach halfway up the sides of the baking pan.

Step 6

Bake in the preheated oven until a knife inserted into middle of pudding comes out clean, about 1 hour and 15 minutes. Let stand for 5 to 10 minutes. Run a knife around the outside of the pan; invert pudding and caramel sauce onto a serving platter.