Caramel bread pudding. Combine water and brown sugar; pour over bread. Combine remaining ingredients; pour over bread. Gently stir bread cubes into the egg mixture to coat.
In a large bowl, whisk eggs until combined.
Also, it is the best way to use any leftover slices of bread.
It's creamy, slightly firmer and not too sweet compared to a traditional Leche flan.
You can have Caramel bread pudding using 6 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Caramel bread pudding
- You need 2 cup of sugar.
- You need 6 of bread slice.
- You need 4 tsp of custard powder.
- It's 1 1/2 cup of milk.
- Prepare of Water as required.
- You need tin of Any shape cake.
The taste is almost like Cream Cheese Flan but lighter on the Process is simple by just pulsing all ingredients in a blender. Bread Pudding with Homemade Caramel Sauce My famous bread pudding is a sweet way to make use of the day-old dinner rolls that didn't get gobbled up at Thanksgiving. The combination of the soft pudding with the sweet, velvety smooth sauce is a match made in heaven. —Anita Geoghagan, Woodstock, Georgia Salted Caramel Bread Pudding is a decadent dessert made with brioche or challah bread, half-n-half, eggs, butter, and brown sugar topped with a silky smooth salted caramel sauce. Pour custard through sieve over bread in dish.
Caramel bread pudding step by step
- First in pan put 1 cup sugar and cook in slow flame it turns into caramel and turn this caramel into any cake tin and keep aside to cool down in room tem.
- Now take bread cut the sides and grind in the mixtures bread crumbs r ready.
- In one bowl.add custard pow and little water mix it nicely no lumps should be formed.
- Take a pan add milk in slow flame add sugar, mix then add custard mix and along slowly slowly bread crumbs when it turns thicker add this mixture on the cake tin which we had caramel early.
- Now cover this with foil paper and in any pan or kadai add little water and steam this caramel bread pudding for at least 45 minutes.
- After steaming keep it in room temp and as it cool down keep in frige not freezer and dont open the foil which we have cover.
- After keeping in frige for atleast 5 hours then remove the foil and turn the cake tin on one plate y will find that caramel spreads on the plate and your caramel bread pudding is ready to serve.
Cube bread and place in a large bowl. Combine the milk and butter in a saucepan and cook over medium heat until the butter is melted. Bake until pudding is puffy all over and golden. Sauce-- In a saucepot over med. heat, melt the butter, and brown sugar. Bring to a boil, and remove from the heat.
