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Recipes
December 2008

Cinnamon-Caramel Bread Puddings

By Tori RitchiePhotography by Sian Kennedy

5.0

(12)

Image may contain Food Custard Dessert Cutlery Spoon Creme and Cream

Recipe information

  • Yield

    makes 16 Servings

Ingredients

20

3 1/2x3 1/2-inch slices cinnamon-raisin bread (not ends)

12

large eggs

2

1/2 cups whole milk

2

cups chilled whipping cream, divided

1

cup sugar

2

tablespoons vanilla extract

1

1/2 teaspoons finely grated orange peel

Pinch of salt

2

tablespoons powdered sugar

Purchased caramel sauce, warmed

Need to make a substitution?

Preparation

  1. Step 1

    Cut bread into 3/4-inch cubes. Place in very large bowl. Whisk eggs, milk, 1 cup cream, and next 4 ingredients in large bowl until sugar dissolves. Pour egg mixture over bread; toss to coat. Cover with plastic and place plate on top to submerge bread in egg mixture. Chill at least 4 hours or overnight.

    Step 2

    Stir bread mixture; let stand at room temperature 30 minutes

    Step 3

    Preheat oven to 375°F. Butter sixteen 3/4-cup custard cups or ramekins; divide between 2 roasting pans. Divide bread mixture among cups. Add enough hot water to pans to come halfway up sides of cups.

    Step 4

    Bake puddings until puffed, edges are golden, and tester inserted into center comes out clean, about 40 minutes. DO AHEAD Let puddings stand at room temperature up to 2 hours.

    Step 5

    Using electric mixer, beat remaining 1 cup cream and powdered sugar in medium bowl until peaks form. Serve puddings warm or at room temperature with whipped cream and warm caramel sauce.

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