Whole Foods sells an awesome Bread Pudding with Caramel Sauce. It’s one of the items in their hot bar. It sells for around $7 or $8 a pound, and this stuff is pretty heavy. My family loves this pudding and we usually take home a few pounds when ever we shop there.
Bread pudding is pretty basic, it’s just bread, milk, eggs, and sugar. I decided I’d try my hand at making a bread pudding similar to Whole Food’s. I’d also serve it with caramel sauce just like they do. Luckily I hit it on the first try! My family loves it, they say it’s even better than Whole Foods’.
You can serve bread pudding warm or cold; with or without the caramel sauce; and of course with a scoop of ice cream. It’s one of my favorite comfort foods!
Here’s my recipe for bread pudding and caramel sauce. It gives 12 generous servings.
12 cups baguette cubes – I use day old baguettes that come on sale at the end of the day
7 cups whole milk
1 tbls. vanilla
1 1/2 cups brown sugar
1 tsp. ground cinnamon
- Place cubes in buttered 9″ x 13″ baking pan
- Beat eggs, mix in milk and brown sugar
- Stir in vanilla and cinnamon
- Pour milk mixture over cubes
- Bake in 350 degree oven 1 1/2 hours or until tester comes out clean and pudding is set
You can serve warm or cold, with or without caramel sauce.
Makes 4 cups
2 sticks butter
2 cups brown sugar
2 cups heavy cream
Melt butter in sauce pan. Add sugar and cream. Cook over medium heat until sugar dissolves and sauce thickens. Do no bring to a boil. Stir to keep sides sugar from forming crystals on the side of the pan.
This Caramel Sauce can be used to top bread pudding, ice cream, brownies, etc. I usually make a batch and just store in my refrigerator. It keeps for about a month, just stir if the butter separates.
It gets a grainy texture if stored longer.