Cinnamon-Caramel Bread Puddings
A rich and comforting dessert made with cinnamon-raisin bread soaked in a creamy custard mixture, baked until golden and served with fresh whipped cream and warm caramel sauce.
Ingredients
- •20 slices cinnamon-raisin bread
- •12 large eggs
- •2½ cups whole milk
- •2 cups chilled whipping cream
- •1 cup sugar
- •2 tablespoons vanilla extract
- •1½ teaspoons finely grated orange peel
- •1 pinch salt
- •2 tablespoons powdered sugar
- •1 cup caramel sauce
- •warmed
Cooking Instructions
- 1.
Cut bread into 3/4-inch cubes. Place in very large bowl. Whisk eggs, milk, 1 cup cream, and next 4 ingredients in large bowl until sugar dissolves. Pour egg mixture over bread; toss to coat. Cover with plastic and place plate on top to submerge bread in egg mixture. Chill at least 4 hours or overnight.
240 min
- 2.
Stir bread mixture; let stand at room temperature 30 minutes.
30 min
- 3.
Preheat oven to 375°F. Butter sixteen 3/4-cup custard cups or ramekins; divide between 2 roasting pans. Divide bread mixture among cups. Add enough hot water to pans to come halfway up sides of cups.
15 min
- 4.
Bake puddings until puffed, edges are golden, and tester inserted into center comes out clean, about 40 minutes. DO AHEAD: Let puddings stand at room temperature up to 2 hours.
40 min
- 5.
Using electric mixer, beat remaining 1 cup cream and powdered sugar in medium bowl until peaks form. Serve puddings warm or at room temperature with whipped cream and warm caramel sauce.
10 min
