Caramel Bread Pudding

Name: Caramel Bread Pudding
Yield: Serves 8
Ingredients: 15 slices, hearty white sandwich bread, cut into 1-inch pieces (about 16 cups); 12 tablespoons, unsalted butter (1 1/2 sticks); 2 cups packed (14 ounces), light brown sugar; 1 cup, heavy cream; 1/4 cup, light corn syrup; 5 teaspoons, vanilla extract; 3 cups, half-and-half; 5 , large eggs; 1/4 teaspoon, salt

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Appears in Cook's Country December/January 2008

Desserts or Baked Goods

Puddings, Custards, Gelatins, & Souffles

Breads

Caramel bread pudding should have a silky interior, crispy top, and deep caramel flavor throughout. We add caramel to the soaking liquid, the bottom of the baking pan, and the top of the bread pudding to ensure ultimate caramel flavor.

SERVES8

TIME2 hours, plus 30 minutes cooling

WHY THIS RECIPE WORKS

The test kitchen's basic bread pudding recipe starts with soaking stale bread in a custard of egg yolks, heavy cream, and sugar before baking the pudding at a low temperature. This rustic dessert emerges from the oven with a soft, creamy in...

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