Thursday, July 23, 2015

Cinnamon Caramel Bread Pudding

I originally found this recipe in a cookbook my husband's grandmother gave to me for Christmas years ago that came from a local grocery store. I had never had bread pudding until the first time I made this recipe and it was one of the most delicious things I've ever tasted. I recently made it again for family and received rave reviews. Whenever there's a great recipe we want, we always joke it's a 'secret'. But some things are too good to be kept locked up, so try it, I'm pretty sure you'll love it! 

Cinnamon Caramel Bread Pudding
1 Loaf Italian Bread
3/4 cup Unsalted Butter
2 cups Dark Brown Sugar
1/4 cup Honey
1 cup Heavy Cream
5 teaspoons Pure Vanilla Extract 
3 cups Half & Half 
5 Eggs
1/4 teaspoon Kosher Salt
1 heaping teaspoon Cinnamon 
1/4 teaspoon freshly grated Nutmeg

Cut bread into 1-2 inch cubes, place in a single layer and bake at 450* F for 12 minutes, making sure to stir after 6 minutes. 
Reduce oven to 325*. In a large saucepan, heat together butter and brown sugar until bubbly. Remove from heat and add honey, heavy cream and vanilla and store until combined. Spread 1 cup of the caramel mixture on bottom of a greased 9X13 baking dish. Reserve and set aside 1/2 cup of the caramel mixture for topping. 
Whisk half & half into remaining caramel mixture. In a small bowl whisk together eggs and salt, then add to the caramel mixture. Add cinnamon and nutmeg, store to combine. Toss toasted bread cubes into caramel mixture. Gently fold together to even coat. Let the bread cubes soak in the caramel mixture for 15 minutes. 
Pour bread mixture in baking dish and bake for 45-60 minutes or until top is crisp and the middle is almost set. Remove from oven and allow to cool for 30 minutes. Cut into 16 squares and serve with reserved caramel sauce drizzled on top. 

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