Homemade Caramel Bread Pudding
A comforting classic that gives stale bread a second life as a silky, golden dessert. A rich homemade caramel coats the bottom of the mold, creating an irresistible finish. Perfect for using up leftover bread with minimal effort.
🛒 Ingredients
8 servings
- 3 stale bread rolls or about 200 g of hard bread
- 8 tablespoons granulated sugar
- 2 whole eggs
- 500 ml whole milk
- 4 tablespoons sugar for the caramel
- 2 tablespoons water for the caramel
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Directions
- 1
Make the caramel: heat sugar and water in a saucepan over medium heat without stirring until it turns a deep amber color. Immediately pour into a pudding mold, tilting to coat the bottom and sides evenly.
- 2
Break the stale bread into rough chunks and blend with the eggs, granulated sugar, and milk until completely smooth.
- 3
Pour the blended mixture gently over the caramel in the mold.
- 4
Set the mold in a bain-marie by placing it inside a larger pan filled with hot water reaching halfway up the sides.
- 5
Cook at 180 °C (350 °F) in a preheated oven, or over low heat on the stovetop, for 30 to 40 minutes until the pudding is set and springs back lightly when touched.
- 6
Allow to cool completely, then refrigerate for at least 1 hour before unmolding and serving.
💡 Chef's Tip
For a perfectly smooth pudding, let very dry bread soak in the milk for a few minutes before blending. When making caramel, resist the urge to stir — swirl the pan gently instead.
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