Side Pannel
The Best Bread Pudding Ever
The Best Bread Pudding Ever
- Recipe Submitted by maryjosh on 11/25/2019
Ingredients List
- 16 oz loaf of cinnamon swirl bread (cubed, dried overnight)
- 4 eggs
- 2 1/2 cups vanilla coffee creamer
- 4.51 oz bag of soft caramels
- 2-3 TBSP evaporated milk
Directions
On a large cutting board, cut bread slices into 1 inch cubes with a serrated knife. Leave bread on cutting board to dry out overnight or place bread cubes on baking sheet in a warm oven to dry out quickly. The drier the bread the better.
In a large bowl, whisk together 4 eggs and 2 1/2 cups coffee creamer.
Place dried out bread cubes in a greased 8x8 baking dish.
Pour egg and creamer mixture over bread cubes and press bread cubes into the mixture with your fingers.
Bake at 375F for 30-40 minutes or until the top is browned and springs back when touched.
Unwrap caramels and put in a small soup pot.
Pour 2-3 Tbsp evaporated milk into the pan with the caramels.
Heat the pan on low to melt the caramels. Slowly stir the mixture until combined. If the caramel is too thick add additional evaporated milk 1 tsp at a time. Drizzle caramel sauce over pieces of plated bread pudding. Make it "a la mode" with a scoop of vanilla ice cream. Store both bread pudding and caramel in the refrigerator and warm in microwave when ready to eat.
In a large bowl, whisk together 4 eggs and 2 1/2 cups coffee creamer.
Place dried out bread cubes in a greased 8x8 baking dish.
Pour egg and creamer mixture over bread cubes and press bread cubes into the mixture with your fingers.
Bake at 375F for 30-40 minutes or until the top is browned and springs back when touched.
Unwrap caramels and put in a small soup pot.
Pour 2-3 Tbsp evaporated milk into the pan with the caramels.
Heat the pan on low to melt the caramels. Slowly stir the mixture until combined. If the caramel is too thick add additional evaporated milk 1 tsp at a time. Drizzle caramel sauce over pieces of plated bread pudding. Make it "a la mode" with a scoop of vanilla ice cream. Store both bread pudding and caramel in the refrigerator and warm in microwave when ready to eat.
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