Salted Caramel Bread Pudding Modern Honey Instructions. preheat the oven to 350℉ and grease a 9×13 casserole dish. cut the bread into 1’’ chunks and place them in the dish. in a large bowl, whisk together the eggs, milk, vanilla, sugar, cinnamon, and salt. pour the mixture over the bread in the casserole dish, making sure to coat all of the pieces on top. Add bread cubes into egg mixture, stir to coat. let sit while caramel cools. place bread into prepared baking dish then pour caramel sauce over bread mixture. cover with foil and bake in a preheated 350° oven for 60 minutes then remove foil and bake for an additional 15 minutes. (i used a deep 7 x 11 baking dish.
Salted Caramel Bread Pudding вђ Modern Honey In a small bowl, whisk together half n half, eggs, and vanilla extract. pour egg milk all over the bread, tossing it gently. pour into greased 9 x 13 baking pan. in a medium saucepan, melt butter over medium heat. once the butter is melted, remove from heat and add brown sugar and sugar and whisk until glossy smooth. Preheat the oven to 350 degrees f. bake the pudding for 50 minutes, checking about the 40 minute mark, that its not getting too brown if it is cover with foil loosely. bake until pudding is puffy all over and golden. remove to rack to cool. sauce in a saucepot over med. heat, melt the butter, and brown sugar. Preheat oven to 350°f. remove plastic wrap and bake for 50 60 minutes until golden brown and set in the center. while the bread pudding is baking, make the caramel sauce by combining 1 cup sugar and water in a medium saucepan over medium heat. cook, stirring occasionally, until the sugar has completely dissolved. Add the white sugar, brown sugar, heavy whipping cream, and butter to the stainless steel inner pot. when the sauce comes to a boil (after approximately 2 4 minutes), remove the stainless steel inner pot with the caramel sauce from the instant pot burner. stir the hot mixture. now stir in the vanilla extract.
Bread Pudding With Caramel Sauce Preheat oven to 350°f. remove plastic wrap and bake for 50 60 minutes until golden brown and set in the center. while the bread pudding is baking, make the caramel sauce by combining 1 cup sugar and water in a medium saucepan over medium heat. cook, stirring occasionally, until the sugar has completely dissolved. Add the white sugar, brown sugar, heavy whipping cream, and butter to the stainless steel inner pot. when the sauce comes to a boil (after approximately 2 4 minutes), remove the stainless steel inner pot with the caramel sauce from the instant pot burner. stir the hot mixture. now stir in the vanilla extract. Gradually stir 1 4 cup water into the syrup, about 1 tablespoon at a time, stirring until water is incorporated. pour warm sauce into a 9x9 inch baking pan and swirl the pan so the caramel sauce coats the bottom and sides of the pan. let caramel sauce set, about 15 minutes. coat inside of baking dish and caramel layer with butter. Combine the butter, sugar, brown sugar, and heavy cream in a saucepan over medium heat. cook for 5 7 minutes, stirring frequently. boil. once it comes to a full boil, cook for 1 minute and then remove from heat. stir. then stir in the vanilla. serve. drizzle over bread pudding. serve while warm.
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