Bread Pudding with Salted Caramel Sauce

  • contentedgirl Posted: 01/11/12
    Worthy of a Special Occasion

    What a wonderful bread pudding! I feel like I can eat it without guilt, too, since it is relatively low calorie for a dessert. The only change I will make when I make it again is to reduce the bourbon in the sauce to just 1 T. instead of 3T. because it really overpowered the sauce & got even stronger the next day. Other than that, this is a keeper!

  • lisacaroline Posted: 01/11/12
    Worthy of a Special Occasion

    This recipe is fantastic! I am not even a huge bread pudding fan, but I love this. The only change was that I used 2 day old french bread (didn't toast it), and next time I will reduce the bourbon by 1 tbsp. I will definitely be making this again.

  • JanAlyssa Posted: 01/11/12
    Worthy of a Special Occasion

    I liked this quite a bit - I was out of evaporated milk but used a mix of nonfat dry milk and water as a substitute. Next time, I'd go easier on the bourbon in the sauce... it tasted a little too alcohol-y for me. It'd be great with whipped cream or vanilla ice cream. Tasted great reheated the next day, too!

  • tdmcm1963 Posted: 01/08/12
    Worthy of a Special Occasion

    I thought this tasted really good. My son & daughter also really liked it. They said they would give this 4 or 5 stars. I gave it 3 because it is not something I would serve on a special occasion. I used evaporated 2% milk because my store was out of fat-free. Other than that I followed the directions exactly. We ate this with vanilla ice cream. Over all I would say this is a very good family recipe. It was also very easy to make and I would make it again.

  • TheMomChef Posted: 01/16/12
    Worthy of a Special Occasion

    I've never really been a bread pudding fan, but the tip of toasting the cubes before proceeding made it fantastic and I loved it (to the point of eating it for breakfast too). The sauce was perfectly balanced with sweetness and alcohol. Outstanding dessert (or breakfast). You can read my full review here: http://bit.ly/zUFjqz

  • steponme Posted: 01/17/12
    Worthy of a Special Occasion

    I'm not a fan of bread pudding; thought maybe this recipe would change that; nope, not for me, but the sauce was delicious.

  • ChefKiki Posted: 01/31/12
    Worthy of a Special Occasion

    Yummy! I used amaretto instead of bourbon, since that was what I had. I am a huge fan of bread pudding!

  • boatyL Posted: 01/15/12
    Worthy of a Special Occasion

    This recipe was easy to make, tasty and almost guilt free for a desert. The actual bread pudding was basic, but it was the sauce that elevated it to a 4 star rating. Based on other reviews, I made the sauce with 1 T. less bourbon than called for. And, it didn't taste like a bourbon sauce at all. I found I really missed it, so I added it back in. I could taste it, but for me it wasn't overpowering. The one thing I did change was to add in another pinch of kosher salt to the sauce. I loved the contrast and wanted it to be a little more obvious. Delicious served warm on a winter evening.

  • havenqueens2000 Posted: 01/01/12
    Worthy of a Special Occasion

    This bread pudding is outstanding!! The caramel sauce is not too sweet and the bread pudding was moist and flavorful. I did toast the bread cubes for about 20 minutes to get them nice and crisp. This is definitely a keeper!

  • recipetoday1258 Posted: 02/27/12
    Worthy of a Special Occasion

    Nice recipe

  • Leanne EOwen Posted: 03/05/12
    Worthy of a Special Occasion

    My bread pudding turned out great! I used 1 cup half and half instead of the evaporated milk and I poured ALL of the sauce on top of the bread pudding before baking… I turned the oven up to 375 and left the dish in for 50 minutes. It came out moist and delicious and tasted even better when served with a side of vanilla or butter brickle ice cream.

  • Joanette Posted: 01/03/13
    Worthy of a Special Occasion

    Loved it ....the pudding is not too sweet and the sauce is perfect on it.

  • leaavon Posted: 12/26/12
    Worthy of a Special Occasion

    Followed the recipe to a 'T'..turned out to be an amazing dessert for a non-traditional Christmas dinner...lamb shanks, roasted asparagus, blue cheese au gratin potatoes and Bread Pudding with Salted Caramel Sauce!

  • Bananas4bourbon Posted: 01/25/13
    Worthy of a Special Occasion

    I made this just as written, except for using 2% evaporated milk. I had one slice and my DH had the rest. Not really eating light, but the flavor was exceptionally good.

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