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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
  • Total Time
    Prep: 15 min. + soaking Bake: 45 min.
  • Makes
    12 servings

Ingredients

  • 5 large eggs
  • 4 cups half-and-half cream
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 10 cups cubed day-old dinner rolls
  • PRALINE SAUCE:
  • 1/2 cup unsalted butter, cubed
  • 1 cup packed brown sugar
  • 1 cup heavy whipping cream
  • 1/4 teaspoon vanilla extract
  • Optional: sweetened whipped cream and toasted chopped walnuts

Directions

  • Preheat oven to 350°. In a large bowl, whisk eggs, cream, sugar and vanilla until blended. Gently fold in cubed rolls; let stand about 15 minutes or until bread is softened.
  • Transfer to a greased 13x9-in. baking dish. Bake until puffed, golden and a knife inserted in the center comes out clean, 45-50 minutes. Meanwhile, in a small saucepan, melt butter over medium-high heat. Stir in brown sugar. Bring to a rolling boil. Boil 2 minutes. Stir in cream; return to a boil. Remove from heat. Stir in vanilla. Serve with warm pudding. If desired, top with sweetened whipped cream and toasted walnuts.
Nutrition Facts
1 piece: 498 calories, 27g fat (16g saturated fat), 175mg cholesterol, 246mg sodium, 53g carbohydrate (39g sugars, 1g fiber), 9g protein.

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