Crème Caramel Bread Pudding

By nancytripp

Recipes & Menus / Recipes

Crème Caramel Bread Pudding
This bread pudding has a built-in caramel sauce: Once the pudding is assembled, the magic happens on its own. This recipe is part of the Dreaming of a Wright Christmas menu.

8 servings

Recipe by Megan and Frank Beidler

Photographed by Jake Chessum

December 2009

Ingredients

• 1 1/4 cups (packed) dark brown sugar
• 4 1/2 cups 1/2-inch cubes crustless egg bread (such as challah or brioche)
• 7 large eggs
• 2 cups heavy whipping cream
• 1 cup whole milk
• 2 tablespoons sugar
• 2 teaspoons vanilla extract
• 1/4 teaspoon freshly grated nutmeg
• 2 pinches of salt

Details

Servings 8
Adapted from bonappetit.com

Preparation

Step 1

Preparation

Spread brown sugar evenly in bottom of 8x8x2-inch glass baking dish (or other 9- to 10-cup dish). Sprinkle bread cubes evenly over. Combine eggs, cream, milk, 2 tablespoons sugar, vanilla, nutmeg, and salt in large bowl; whisk to blend well. Pour custard through sieve over bread in dish. Let pudding stand 30 minutes, occasionally pressing on bread to submerge.

Position rack in center of oven and preheat to 350°F. Place baking dish in roasting pan. Pour enough lukewarm water into roasting pan to come halfway up sides of baking dish. Bake pudding until set, brown on top, and small knife inserted into center comes out clean, about 1 hour 15 minutes. Let cool in water 20 minutes.

Spoon bread pudding into dessert bowls and serve warm.

test-kitchen tip
To keep the water in the roasting pan from boiling (which would affect the texture of the pudding), add several ice cubes to the water every 10 to 15 minutes to bring down the temperature.

Hungry for More? If you have a question about this recipe, contact our Test Kitchen at [e-mail]. To see more recipes like this one, check out our Puddings Slideshow.