Recipes Desserts Specialty Dessert Recipes Bread Pudding Recipes Bread Pudding With Caramel Sauce 4.8 (14) 11 Reviews 8 Photos Bread pudding with caramel sauce is so good! The only thing else needed is maybe some ice cream. Submitted by starmaster25 Updated on October 1, 2024 Save Rate Print Share Close Add Photo 8 8 8 8 Prep Time: 20 mins Cook Time: 1 hr 25 mins Additional Time: 1 hr 15 mins Total Time: 3 hrs Servings: 8 Yield: 1 (9x9-inch) pudding Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 8 servings 8 eggs 2 ½ cups white sugar, divided 2 cups milk 2 cups heavy whipping cream ¼ cup rum 2 teaspoons vanilla extract ¼ teaspoon salt 1 loaf Italian bread, cut into 1-inch cubes 3/4 cup water, divided ½ teaspoon vinegar ¼ cup unsalted butter Directions Beat eggs in a large bowl with an electric mixer on medium speed until foamy, 2 to 3 minutes. Beat in 1 1/2 cups sugar, milk, cream, rum, vanilla extract, and salt until thoroughly combined. Gently stir in bread cubes to coat; soak until egg mixture has been absorbed, about 1 hour, stir occasionally. Dissolve remaining 1 cup sugar in 1/2 cup water and vinegar in a heavy saucepan over high heat; cook without stirring until dark amber in color, about 10 minutes. Remove from heat; cool until stops bubbling. Gradually stir remaining 1/4 cup water into caramel sauce, about 1 tablespoon at a time, stirring until water is incorporated. Pour warm caramel sauce into a 9x9-inch baking pan; swirl the pan to coat the bottom and sides. Let caramel sauce set, about 15 minutes. Coat inside of the baking dish and caramel layer with butter. Arrange soaked bread cubes and any remaining liquid on caramel layer; gently press bread cubes together. Cover pan with parchment paper. Preheat the oven to 350 degrees F (175 degrees C). Place baking pan into a large roasting pan; pour enough boiling water into the roasting pan to reach halfway up the sides of the baking pan. Bake in the preheated oven until a knife inserted into middle of pudding comes out clean, about 1 hour and 15 minutes. Let stand for 5 to 10 minutes. Run a knife around the outside of the pan; invert pudding and caramel sauce onto a serving platter. I Made It Print 34 home cooks made it! Nutrition Facts (per serving) 847 Calories 37g Fat 110g Carbs 17g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 847 % Daily Value * Total Fat 37g 47% Saturated Fat 20g 102% Cholesterol 288mg 96% Sodium 723mg 31% Total Carbohydrate 110g 40% Dietary Fiber 2g 8% Total Sugars 67g Protein 17g 34% Vitamin C 1mg 1% Calcium 205mg 16% Iron 3mg 19% Potassium 301mg 6% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.