ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Caramel Bread Pudding

Yield 6 to 8 servings


  • 1/2 cup sugar
  • 3 cups milk, scalded
  • 2 cups soft breadcrumbs
  • 2 eggs, beaten
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 3 tablespoons butter or margarine, melted
  • 3/4 teaspoon vanilla extract
  • Sweetened whipped cream

How to Make It

  1. Place sugar in a 9-inch cast iron skillet; cook over medium heat, stirring constantly with a wooden spoon, until sugar dissolves and becomes a golden syrup. Gradually pour syrup into milk in a large mixing bowl, beating constantly, until syrup dissolves in milk. Stir in breadcrumbs, eggs, salt, nutmeg, butter, and vanilla.

  2. Pour mixture into a greased 1 1/2-quart casserole. Place casserole in a 13- x 9- x 2-inch baking pan; pour hot water into pan to a depth of 1/2 inch. Bake, uncovered, at 350° for 1 hour or until lightly browned. Spoon into individual serving bowls, and serve warm with sweetened whipped cream.

Oxmoor House Homestyle Recipes