Caramel bread pudding

By Drum Digital
27 June 2014

You can’t go wrong with this easy dessert.

Serves 6

Preparation: 15 min

Soaking: 30 min

Cooking: 45 min

10 slices white bread

40 g butter, softened

50 ml apricot jam

250 ml (1 c) caster sugar

60 ml (¼ c) water

250 ml (1 c) cream

180 ml (¾ c) milk

4 eggs

5 ml (1 t) vanilla essence

60ml (¼ c) buttermilk

Preheat the oven to 180 °C. Grease a deep baking tin.

  1. Arrange the bread on a work surface. Lightly butter the slices then spread the jam over. Cut the bread into small squares and layer them in the baking tin.
  2. In a large pot, heat the caster sugar and water until it bubbles and turns a golden colour. When all the sugar has dissolved, remove from the heat and add the cream while whisking constantly. Add the milk.
  3. Whisk the eggs in a bowl with the vanilla essence and buttermilk until light and fluffy.
  4. Add the egg mixture to the caramel cream mixture while whisking constantly.
  5. Pour the liquid over the bread and use a fork to push the bread gently below the surface. Set aside to allow the bread to soak up the liquid for 30 minutes.
  6. Bake for 35 minutes or until the pudding is golden and cooked through.
  7. Serve with custard if you like.

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