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Bread Pudding with Caramel Topping

The best bread pudding is made out of leftover good bread pieces. This is a classic Bread Pudding with Caramel Topping I make once I have an assembly of leftover bread that are still good to eat, but because they’re a few days old, are ignored in the bread basket. If you have leftover bread but have no time to bake right now, then freeze the bread in plastic bags first. Take them out when you’re ready to bake. This is one of the easiest recipes I have ever made for a classic holiday pudding. This is an Asian In America recipe by Elizabeth Ann Quirino.  Serves 6 to 8 for dessert or snacks.
Cook Time1 hour 20 minutes
Total Time1 hour 20 minutes
Course: Dessert, Merienda, Snacks
Cuisine: American, Asian, Filipino
Keyword: Caramel Bread Pudding Dessert
Servings: 6 people
Calories: 505kcal
Author: Asian in America - Elizabeth Ann Quirino

Equipment

  • Large Loaf Pan

Ingredients

  • 1 cup granulated sugar for caramelized topping
  • 16 ounces heavy cream
  • 1 can (14 ounces) sweetened condensed milk 14 ounces condensed milk
  • 6 whole large eggs beaten
  • 1 teaspoon pure vanilla extract
  • 1 Tablespoon brandy
  • 2 whole large ensaymadas (brioche rolls) cubed in 1-inch squares, about 2 cups (from Philippine bakeries or Asian groceries or bake some from my previous blogpost)
  • 3 whole large cinnamon sticky buns cubed in 1-inch squares, about 2 cups (store bought or bake some from a past blog post recipe)
  • 6 slices raisin bread cubed in 1-inch squares, about 2 cups (store bought)
  • 1/2 cup raisins

Instructions

  • To caramelize sugar: Over medium heat, using a heavy, small sized stock pot, place the granulated sugar. Hold the handle of the pot and tilt the sugar around to spread evenly in the pot.
    In about 5 to 6 minutes, the white sugar will start to turn a brown caramel color. Tilt the pot slightly so the sugar caramelizes evenly. The whole cup of sugar will get brown and golden in about 8 to 10 minutes over medium heat. Keep an eye on this process and do not leave the pot unattended or it will burn.
    Once the white sugar has turned a caramel-colored brown, quickly pour it in a pre-greased loaf pan measuring about 4 x 11 inches, with a height of at least 4 inches. Spread the caramelized sugar to cover the entire bottom and allow to harden in about 1 to 2 minutes. Set aside.
  • To make the Bread Pudding: In a large bowl, combine the heavy cream and the condensed milk with the beaten eggs, vanilla extract and brandy. Blend well with a whisk.
  • Cut the bread in cubes about 1-inch squares. Soak all the bread cubes in the cream mixture. Mix in the raisins. Let the bread cubes soak for at least 30 to 35 minutes. You will see the bread absorb the cream slightly.
  • Pour the bread cubes and the cream mixture into the loaf pan filled with caramel syrup in the bottom. Cover the entire loaf pan with aluminum foil and seal on all sides.
  • Bake at a preheated oven of 325 F degrees bain marie style. In the Philippines we call this “banyo maria”. Have a baking pan ready that is larger than the loaf pan – about 11 x 13 inches, with a height of at least 4 inches. Place warm water in the larger baking pan. Situate this larger baking pan in the center rack of the preheated oven. While oven is preheating, let the water in the larger pan preheat as well.
  • Place the foil-covered loaf pan in the center of the larger baking pan which has the hot water. Bake the pudding in the bain marie at 325 F degrees for 1 hour and 20 minutes. To test if pudding is cooked: place a thin knife in the center of the pudding and if knife comes clean, it is done.
  • Cool the pudding on the counter for at least 30 – 40 minutes. To serve, take a sharp knife and loosen the sides and edges of the pudding. Turn pudding over in a large platter which has a depth of at least 1 to 2 inches to catch the syrup. The caramel syrup will flow and cascade from the top onto the sides. Store the pudding in the refrigerator.
  • Cook’s comments: I used leftover Filipino ensaimadas (brioche bread) and cinnamon sticky buns because that is what I had on hand from the holidays. Feel free to use any plain or sweet flavored bread available for this recipe.

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    Nutrition

    Serving: 1g | Calories: 505kcal | Carbohydrates: 59g | Protein: 4g | Fat: 29g | Saturated Fat: 18g | Cholesterol: 104mg | Sodium: 123mg | Potassium: 215mg | Fiber: 2g | Sugar: 35g | Vitamin A: 1111IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 1mg