Decadent Caramel Bread Pudding

Follow our step-by-step guide on how to make Decadent Caramel Bread Pudding.

1. Step 1

   Start by beating the eggs in a large bowl using an electric mixer on medium speed until they become foamy, which should take about 2 to 3 minutes. Next, blend in the milk, heavy cream, 1 1/2 cups of sugar, rum, vanilla extract, and salt until everything is well combined. Now, gently fold in the bread cubes, ensuring they are coated with the egg mixture. Allow the bread to soak for about an hour, stirring occasionally to help the mixture absorb.

2. Step 2

   While the bread is soaking, prepare the caramel sauce. In a heavy saucepan, dissolve 1 cup of sugar with 1/2 cup of water and the vinegar over high heat. Cook this mixture without stirring until it turns a dark amber color, which should take around 10 minutes. Once it reaches the right color, remove it from the heat and let it cool until it stops bubbling. Gradually stir in 1/4 cup of water, adding it one tablespoon at a time until fully incorporated.

3. Step 3

   Pour the warm caramel sauce into a 9x9-inch baking pan, swirling it around to coat the bottom and sides. Let the caramel set for about 15 minutes. After that, coat the inside of the baking dish and the caramel layer with butter. Carefully transfer the soaked bread cubes and any remaining liquid into the baking dish, pressing the cubes together gently. Cover the pan with parchment paper.

4. Step 4

   Preheat your oven to 350°F (175°C). Place the baking pan into a large roasting pan and pour boiling water into the roasting pan until it reaches halfway up the sides of the baking pan. This water bath will help cook the pudding evenly.

5. Step 5

   Bake in the preheated oven for about 1 hour and 15 minutes, or until a knife inserted into the center comes out clean. Once done, let it stand for 5 to 10 minutes. To serve, run a knife around the edges of the pan and carefully invert the pudding onto a serving platter, allowing the caramel sauce to drizzle over the top.