Caramel Bread Pudding
Even at its simplest, bread pudding is scrumptious. Using challah or another egg bread, such as brioche or panettone, gives this version extra richness and substance, and then two things take it over the top: caramelized sugar, which adds incredible depth of flavor, and a scattering of bright red raspberries to finish.
Average Customer Rating:
(3 Reviews) 3
2 of 3(67%)reviewers would recommend this product to a friend.
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Customer Reviews for Caramel Bread Pudding
Review 1 for Caramel Bread Pudding
SmokeyGrill
April 6, 2013
Ability level:Intermediate
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? Yes
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Tasty with a good texture
April 6, 2013
If there was a 4.5 star button, I'd assign a 4.5 star for this recipe. I'd assign this only because there are other deserts that taste better. I have made this four times and it's a favorite with my guests. The carmel flavor is on the light side but the overall flavor and texture is great. I serve with raspberries or a raspberry sauce. Easy to make and put in the oven while you begin the main course and then this is ready to go!
I suggest substituting maple syrup for the oil.
Pros: Yield, Good Value, Easy, Appearance
Review 2 for Caramel Bread Pudding
MBSeattle
Seattle, WA
May 20, 2010
Would You Recommend? Yes
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Light & Mildly Sweet Dessert
May 20, 2010
Perfect brunch bread pudding. Light & subtle sweetness makes for a sophisticated finish to brunch. The Challah Bread provides the right texture for the carmel custard. This was much lighter than other bread puddings i have made in the past.
Serve warm w/berries & whip cream. Great reviews from the family on Mother's Day...
Review 3 for Caramel Bread Pudding
DHager
Houston, TX
May 14, 2010
Would You Recommend? No
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Not So Sweet
May 14, 2010
I may have gotten something wrong with the caramel, but considering how much sugar the recipe called for, I expected the dish to be much sweeter. It turned out fairly bland.
I think the recipe could use some tips or hints on avoiding ruining the caramel, as that part is crucial. I feel like I followed the instructions exactly but it didn't turn out right, which was disappointing!
Also, this recipe is in the WS Comfort Food Cookbook and called for Whole milk specifically, so I recommend using whole.