SALTED CARAMEL PRETZEL BREAD PUDDING
Turn chewy soft pretzels into an ooey-gooey, salty-sweet bread pudding, then take it over the top with an effortless caramel sauce.
Provided by Food Network Kitchen
Categories dessert
Time 2h10m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- For the bread pudding: Position an oven rack in the middle of the oven and preheat to 350 degrees F. Butter a 2-quart baking dish.
- Scatter the bread cubes on a baking sheet. Drizzle with the melted butter and toss to coat. Bake, stirring halfway through, until the bread is golden brown and crunchy, 10 to 15 minutes. Let cool completely.
- Meanwhile, follow the package directions for microwaving and salting the pretzels (don't use all the salt). Quarter each pretzel.
- Whisk together the milk, cream, sugar, vanilla, whole eggs and yolks in a medium bowl.
- Scatter the bread cubes in the prepared baking dish. Top with the pretzel pieces (turning some over to show off the nicely browned bottoms) and then nestle in the caramel candy halves. Pour the custard over the mixture. Cover with foil and set aside at room temperature for 20 minutes.
- Bake until the bread pudding is set with a slight jiggle in the center, 45 to 55 minutes. Let rest for at least 15 minutes before serving.
- For the caramel sauce: Meanwhile, combine the caramels, butter and cream in a small microwave-safe bowl. Microwave, stirring halfway through, until the caramels and butter melt together, about 2 minutes. Whisk until smooth and thick. (The caramel sauce can be made ahead of time and then reheated to loosen up for serving.)
- Drizzle the bread pudding with the caramel sauce and sprinkle with some pretzel salt before serving.
SALTED CARAMEL-BANANA BREAD PUDDING
Provided by Food Network Kitchen
Categories dessert
Time 3h10m
Yield 12 servings
Number Of Ingredients 18
Steps:
- Make the caramel: Combine the sugar and 1/4 cup water in a medium saucepan over medium heat, stirring just until the sugar dissolves. Cook, gently swirling the pan but not stirring, until amber, about 10 minutes. Brush any sugar crystals off the side of the pan with a wet pastry brush. Remove from the heat and carefully whisk in the butter, heavy cream, bourbon, lemon juice and kosher salt (the mixture will bubble). Pour into a bowl and set aside.
- Make the bread pudding: Preheat the oven to 350 degrees F and butter a 9-by-13-inch baking dish. Spread the bread cubes on a rimmed baking sheet and bake until dry and golden, about 20 minutes. Let cool completely.
- Whisk the eggs, sugar and kosher salt in a large bowl, then whisk in the milk, heavy cream and vanilla until smooth. Fold in the toasted bread and the banana slices. Transfer half of the mixture to the prepared baking dish and spread in an even layer. Drizzle with 1/2 cup of the caramel, then top with the remaining bread mixture. Cover with plastic wrap and refrigerate at least 1 hour or overnight. Cover and refrigerate the remaining caramel until ready to serve.
- Preheat the oven to 350 degrees F. Sprinkle the bread pudding with sea salt and bake until golden brown and set, about 1 hour, 15 minutes. Warm the remaining caramel and drizzle on top.
CARAMEL BREAD PUDDING
Tammie Peebles writes from Naples, Florida, "My mom gave me the recipe for this easy-to-make pudding. It's a great way to use up day-old bread."
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Place bread in a greased 2-qt. baking dish. Combine water and brown sugar; pour over bread. Combine remaining ingredients; pour over bread. Bake at 350° for 50-60 minutes or until a knife inserted in the center comes out clean. Serve warm or cold.
Nutrition Facts : Calories 277 calories, Fat 5g fat (2g saturated fat), Cholesterol 115mg cholesterol, Sodium 210mg sodium, Carbohydrate 52g carbohydrate (43g sugars, Fiber 1g fiber), Protein 7g protein.
SALTED CARAMEL BREAD PUDDING
Steps:
- Combine the cream, butter, sugar and vanilla extract in a medium saucepan over medium heat. Let the butter melt, then slowly simmer the cream until it reduces slightly, about 10 minutes. Be careful that the mixture doesn¿t boil over; if it does, reduce or remove from the heat.
- Break the bread up into 1-inch pieces. Day-old bread is best but any bread will work. Place the bread in a large mixing bowl and set aside.
- Preheat the oven to 350 degrees and grease an 8-inch-by-8-inch cake pan.
- Add the reduced heavy cream mixture to the bread pieces and mix until combined. Transfer to the prepared cake pan and sprinkle the kosher salt over the top. You want just a light sprinkle to give it that salty and sweet taste. Bake until firm in the middle, like brownies, about 20 minutes. Serve with whipped cream or ice cream.
CARAMEL BREAD PUDDING FOR TWO
Just two small croissants make enough decadent bread pudding for two people, with no leftovers!
Provided by Food Network Kitchen
Categories dessert
Time 1h5m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F. Lightly butter 2 ovenproof 6-ounce tea or coffee cups. Tear a loosely packed 1/2 cup of the croissant pieces into slightly smaller pieces, and toss them with the melted butter in a small bowl; set aside.
- Whisk the egg with 2 tablespoons of the sugar in a medium bowl until the sugar is dissolved. Whisk in the half-and-half and vanilla. Stir in the remaining 1-inch croissant pieces and the caramels, and let the mixture sit, folding occasionally, for about 15 minutes. Don't worry if the mixture seems too wet; the excess moisture will be absorbed as the pudding bakes.
- Divide the soaked bread mixture between the prepared cups. Top each with half the buttered croissant pieces, and sprinkle with 1/4 teaspoon of the remaining sugar. Bake until the bread pudding puffs above the rim of the cups and is set, about 30 minutes. Let cool a few minutes (the pudding will sink), and serve warm.
SALTED CARAMEL MONKEY BREAD
I first tried Monkey Bread when I moved to Nashville. I loved the pull-apart aspect and the flakiness of the bread, and the sweet sticky indulgence of it. This version has dates, walnuts and pecans, which add an amazing textural layer to the ooey-gooey goodness.
Provided by Maneet Chauhan
Categories dessert
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- For the monkey bread: Heat the oven to 350 degrees F. Lightly grease a 10- to 12-cup Bundt pan with cooking spray.
- Mix the granulated sugar and cinnamon in a large bowl. Add the biscuit pieces and toss to combine.
- Place the pieces in the pan, sprinkling in the dates, raisins and walnuts. Set aside.
- Add the brown sugar and butter to a large saute pan over medium heat. Cook until the butter has melted and started to bubble, then add the heavy cream and salt and whisk until thoroughly combined.
- Remove from the heat and pour over the dough pieces in the Bundt pan. Put the pan into the oven and bake until golden brown and no longer doughy in the center, 30 to 35 minutes. Cool in the pan for 10 minutes, then turn upside down on a large platter to remove the pan.
- Slice while warm, drizzled with the salted caramel sauce and dollops of whipped cream.
CHOCOLATE & SALTED CARAMEL WAFFLE BREAD & BUTTER PUDDING
Looking for a truly comforting dessert? Bake waffles in a rich, chocolatey custard, with salted caramel hiding underneath it!
Provided by Cassie Best
Categories Dessert
Time 50m
Number Of Ingredients 11
Steps:
- Fill a large pan with a few centimetres of water and set over a medium heat. Set a large heatproof bowl over the pan - it should sit on top without touching the water. Break the chocolate into the bowl, then tip in the cream, milk, butter, caster sugar, cinnamon and vanilla. Reduce the heat to low, and stir the mixture until everything has melted together and is glossy. Remove from the heat and leave to cool slightly.
- Spread the caramel over the base of a baking dish (ours was 30 x 22cm), then sprinkle with a pinch of sea salt. Cut the waffles in half diagonally, then arrange over the caramel in overlapping rows.
- Pour the egg yolks into the warm chocolate mixture, mixing well as you do until all of the egg is fully incorporated. Carefully pour the chocolate custard over the waffles, ensuring they're fully covered. Leave to soak for at least 1 hr, or cover and chill overnight.
- Heat the oven to 180C/160C fan/gas 4 and uncover the dish if it has been chilled. Bake the pudding for 30 mins until the custard is set with a slight wobble in the centre. Leave to stand for 5 mins, then dust lightly with icing sugar, if you like, and scoop into bowls to serve.
Nutrition Facts : Calories 718 calories, Fat 53 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 39 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.8 milligram of sodium
CARAMEL BREAD PUDDING
As my son says, it is like eating French Toast for dessert. :) It is very much like French Toast with a lovely caramel sauce on it. We all like it warm best. Make sure you use a 2-quart dish. Trust me, it will boil over in your stove in a 1 1/2-quart one. Oops! And don't worry, it will fall a little bit as it cools.
Provided by Marg CaymanDesigns
Categories Dessert
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place bread in greased 2-qt. baking dish.
- Combine water and brown sugar; pour over bread.
- Combine remaining ingredients; pour over bread.
- Bake at 350 degrees F for 50-60 minutes or until knife inserted in center comes out clean.
- Serve warm or cold.
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- In a medium-size mixing bowl, combine the golden raisins and whiskey, and let soak for one hour.
- In a large bowl, beat together the eggs, cream, sugar, spices and vanilla to make a custard. Spread one side of each slice of bread with the butter. Cut the slices in half diagonally and arrange half of the bread in the bottom of the baking dish, overlapping the slices. Drain the raisins and sprinkle half over the bread. Repeat with the remaining bread and raisins. Pour the custard over the bread and let soak for 30 minutes.
- Place the baking dish in a large baking pan. Add enough hot water to come halfway up the sides of the dish. Bake in the oven for 50 to 60 minutes, or until the pudding is set and the top is golden. Remove the baking dish from the water bath and let cool slightly on a wire rack.
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