Baked on the Bright Side


Vanilla Custard Bread Pudding with Salted Caramel Sauce

August 12, 2011

SERVES 6

This is a fun, easy, and tasty recipe! You can also easily change it up by using Rudi’s Gluten Free Cinnamon Raisin Bread for a delicious twist! Thanks to Rudi’s wonderful bread you can serve this dish to even the most devout gluten-eating friends and never feel like you have to apologize that it’s gluten free! Rudi-licious! Time to prepare: 45 mins

6 slices of Rudi’s Original Gluten Free Sandwich Bread

1 1/3 cups whole milk

1 1/3 cups half and half

4 eggs

2/3 cup sugar

1 teaspoon vanilla

1/2 pint whipped cream; for garnish

Salted Caramel Sauce:

1 cup brown sugar

2 tablespoons cornstarch

2/3 cup water

1/4 tsp sea salt

1 tablespoon butter

2 tablespoons cream

1/2 tsp vanilla

Custard Bread Pudding:

  1. Preheat oven to 350ºF
  2. Lightly toast the slices of bread and cut into small cubes.
  3. In a mixing bowl, beat the eggs, sugar, and vanilla together. In a saucepan, heat the milk and half and half to a low simmer over medium heat and then pour into the egg mixture.
  4. Add the cubed bread, mix until the bread is coated, and let it soak for 3-4 minutes. Spoon the bread evenly into 6 small ramekins and then pour the remaining custard over top.
  5. Arrange the puddings in a baking dish and pour hot water around the ramekins; about half way up. Bake for about 30 minutes or until set. Cool custards and then top with caramel sauce and garnish with whipped cream!

Salted Caramel Sauce:

  1. Mix together brown sugar, cornstarch, and water in a saucepan over medium heat.
  2. Whisk mixture occasionally until caramel bubbles and begins to thicken; about 4 minutes.
  3. Remove from heat and stir in butter, cream, and vanilla. Finally, stir in sea salt and serve warm over bread puddings.

Recipe by Sarah Shiver

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