Cinnamon- Caramel Bread Pudding

This recipe for Cinnamon- Caramel Bread Pudding is elegant enough to serve as dessert at a fancy dinner party, but it’s also easy enough to make and serve to the family (and enjoy leftovers for a few days).

I’ve always been completely enamored with bread pudding. And it’s one of my husband’s favorite treats too, so that makes dessert dates easy. I guess it’s the way that the bread soaks up the sweet, sugared cream that lures me in. It also tends to get crusty on the edges when it’s baked. So when you slice into a piece of warm bread pudding, you get a bite of tender, sweet bread edged by crunch.

Cinnamon-Caramel-Bread Pudding from RecipeGirl.com

Top that with whipped cream and caramel and you’ve got this dessert here. I served this at one of my neighborhood Gourmet Dinner Group parties. Every bite was enjoyed and happily devoured.

There’s a recipe in The Recipe Girl Cookbook for bread pudding: it’s a Cinnamon Bun Bread Pudding. It’s a little different than this recipe- with no whipped cream or caramel sauce needed (it’s delicious all on its own). I love that recipe for what it is, but this one is a nice substitute for a great bread pudding if you don’t have my book yet. Wait… do you have my book yet?! Of course you do, right? You need my book. I promise you’ll find some great recipes in there that you’ll make again and again 🙂

P.S. My friend Ann has been cooking her way through my cookbook- planning and making dinners from the book for several weeks now. How cool is that? Every day she texts me and tells me what she’s making next. I’m so excited to interview her about her experience with the book and share it with you soon!

Cinnamon - Caramel Bread Pudding

Yield: 12 to 16 servings

Prep Time: 25min + chill time

Cook Time: 40 min

Ingredients:

20 slices cinnamon raisin bread (regular-sized, not thick slices)
12 large eggs
2 1/2 cups whole milk
2 cups chilled whipping cream, divided (see *Tips below)
1 cup granulated white sugar
2 tablespoons vanilla extract
1 teaspoon finely grated orange zest
pinch of salt
sprinkle of cinnamon
2 tablespoons powdered sugar
caramel sauce (from a jar), warmed

Directions:

1. Cut bread into 3/4-inch cubes. Place in a very large bowl. In a separate bowl, whisk together the eggs, milk, 1 cup cream, sugar, vanilla, zest and salt until the sugar has dissolved. Pour the egg mixture over the bread; toss to coat. Cover with plastic and place the plate on top to submerge the bread in the egg mixture. Chill at least 4 hours or overnight.

2. When ready to bake, stir the bread mixture once again and then let it stand at room temperature for 30 minutes.

3. Preheat the oven to 375 degrees F. Spray a 13x9-inch dish with nonstick spray. Transfer the bread mixture to the prepared dish (use an extra small baking dish too if there is too much to fit into the pan). Sprinkle lightly with cinnamon. Bake until puffed and golden and toothpick inserted into center comes out clean, about 40 minutes. Cool slightly.

4. Using an electric mixer, beat the remaining 1 cup of cream and the powdered sugar in a medium bowl until peaks form. Cut the pudding into 12 or 16 slices (depending on size preference!). Serve puddings warm or at room temperature with whipped cream and warm caramel sauce.

Tips:

*Note: "Whipping Cream" is not the same thing as Cool Whip. Look for liquid cream in a carton near the milk products.
*DO AHEAD: Let puddings stand at room temperature up to 2 hours until ready to serve. Leftovers heat up well too!

Source: RecipeGirl.com (Adapted from Bon Appetit)

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Comments

  • Deanna Franz wrote:

    My husband has always=ys loved loved bread pudding. I might like this one too, I just wish we had a printer that worked. deanna

  • Laura @ Laura’s Culinary Adventures wrote:

    Bread pudding is on of my favorite desert, and this version looks fantastic. Carmel makes everything better. It looks so creamy and sweet.

  • Lynna wrote:

    I`m currently obsessed with bread pudding and french toast, so this is definitely something I want to make asap!

  • Elizabeth @ Confessions of a Baking Queen wrote:

    Bread pudding is comfort dessert at its finest, I never get when people say they don’t like wet bread! Bread pudding, tiramisu. I once made a bananas foster bread pudding, its so easy yet it just wows everyone! Bet this one did the same 🙂

  • Jackie @ The Beeroness wrote:

    Look at that drippy caramel! I would eat this for every meal.

  • Hani/Haniela’s wrote:

    Bread pudding is one of my favorites! Thanks for sharing this recipe!

  • Monika wrote:

    Fabulous pudding! It looks so tasty. Love it!

  • Kelly Senyei | Just a Taste wrote:

    Wow, wow, wow! This looks spectacular, Lori! I am a sucker for bread pudding and can’t wait to try your recipe 🙂

  • Jamie | My Baking Addiction wrote:

    I don’t know that I’ve ever made bread pudding, but this one is so perfect – I might have to to change all that!

  • bridget {bake at 350} wrote:

    Y.U.M.!!!!!

  • Ashley@BakerByNature wrote:

    Omg Lori, this looks so sinfully decadent! I love it!!!

  • Anna @ Crunchy Creamy Sweet wrote:

    This is such a perfect fall weekend breakfast idea! I am a huge fan of bread pudding and the one in your cookbook is bookmarked! Pinning!

  • Joanne wrote:

    I am a HUGE bread pudding lover! And a cinnamon bun lover. And a caramel lover. This might just be the perfect dessert for me.

  • DessertForTwo wrote:

    THIS is the stuff dreams are made of. Holy moly!

  • Carmen Cortes wrote:

    It looks so delicious and moist and the caramel looks amazing and rich,what brand did you use? Thank you!

  • Des wrote:

    Yum! I haven’t had too many bread puddings in my life but I am sure that this one would be fantastic. Perfect for fall too with the cinnamon and caramel 🙂