Description
A comforting dessert made with soft bread cubes soaked in a creamy custard and baked until tender, then topped with a rich homemade caramel sauce that melts over the pudding when inverted.
Ingredients
- 8 large eggs
- 2 1/2 cups white sugar, divided
- 2 cups milk
- 2 cups heavy cream
- 1/4 cup rum (optional)
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1 loaf Italian bread, cut into 1-inch cubes (about 8 cups)
- 3/4 cup water, divided
- 1/2 teaspoon vinegar
- 1/4 cup butter
Instructions
- In a large mixing bowl, beat the eggs with an electric mixer on medium speed for 2–3 minutes until light and slightly foamy.
- Add 1 1/2 cups of the sugar to the eggs along with the milk, heavy cream, rum, vanilla extract, and salt. Beat until smooth.
- Add the cubed bread and gently stir so all pieces are coated. Let the bread soak for about 1 hour, stirring occasionally.
- In a heavy saucepan combine the remaining 1 cup sugar, 1/2 cup water, and vinegar. Cook over high heat without stirring until it turns a dark amber caramel color (about 10 minutes).
- Remove from heat and allow the bubbling to slow. Slowly stir in the remaining 1/4 cup water one tablespoon at a time until smooth.
- Pour the caramel into a 9×9-inch baking pan and swirl to coat the bottom and slightly up the sides. Let it set for about 15 minutes.
- Lightly butter the inside of the baking dish and the caramel surface.
- Spread the soaked bread mixture evenly over the caramel layer and pour any remaining custard over the top.
- Cover the pan with parchment paper.
- Preheat the oven to 350°F (175°C).
- Place the baking pan into a larger roasting pan and add boiling water to the roasting pan until it reaches halfway up the sides of the baking dish.
- Bake for about 1 hour and 15 minutes until a knife inserted in the center comes out clean.
- Let the pudding rest for 5–10 minutes.
- Run a knife around the edges and carefully invert the pudding onto a serving platter so the caramel sauce flows over the top.
Notes
- Slightly stale bread absorbs custard best and gives the pudding better texture.
- The water bath ensures the custard cooks gently and evenly.
- Allow the bread to soak fully so the custard distributes evenly.
- If not using rum, replace it with additional milk or cream.
- Serve warm with ice cream or whipped cream for extra richness.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 48 g
- Sodium: 260 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 66 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 230 mg
