Caramel Bread Pudding

Caramel Bread Pudding

Serves 12

Preparation time: 20 minutes

Cooking time: 1 hour

Cost per recipe: Serves 12 for under R100

 

Ingredients:

FOR THE CARAMEL SAUCE

  • 125 ml (½ cup) sugar
  • 45 ml (3 tbsp) water

 

FOR THE PUDDING

  • 750 ml (3 cups) milk
  • 180 ml (¾ cup) sugar
  • 12 slices brown bread, crusts removed and chopped
  • 4 eggs
  • 15 ml (1 tbsp) vanilla essence
  • 5 ml (½ tsp) salt

 

Method:

  1. Preheat oven to 180°C. Grease a 24 cm round baking dish with cooking spray.
  2. For the sauce, heat the sugar and water in a small saucepan over medium heat, stirring occasionally until sugar dissolves. Cover with a lid and bring to a boil for about 3 minutes or until a golden caramel forms. Immediately pour all over the base of the prepared dish.
  3. For the pudding, heat the milk and sugar in a saucepan until steaming hot. Remove from the heat and stir in the bread. Rest for 5 minutes for the bread to soak up most of the milk.
  4. Beat together the eggs, vanilla and salt. Whisk into the bread mixture, breaking up any bread pieces to form a custard.
  5. Pour the custard mixture over the caramel in the dish. Cover with foil.
  6. Place the baking dish in a deep oven tray. Pour enough boiling water into the tray to come halfway up the side of the baking dish. Bake for about 50 minutes or until a testing skewer comes out clean. Cool slightly.
  7. Tilt the baking dish to the side to catch all the excess caramel sauce drippings. Make sure the pudding is loose all around the baking dish. Place a serving plate on top and turn over to unmold. Cut into wedges and drizzle with the caramel sauce drippings.

 

Serving suggestion:

Serve with whipped cream or ice cream, if you like.