Carmel Bread Pudding

I came up with this when I couldn't find any bread pudding recipes that fit what I had and what I wanted. I like it because it has the taste of french toast but it's not too sweet. You will want to cook it in a hot water bath to keep it from burning and moist.

Amanda's Carmel Bread Pudding

6 cups dry bread / cubed or broken apart
3/4 cup packed brown sugar
4 Tbsp butter
4 cups milk
6 eggs
1 tsp vanilla extract
**optional - add raisins, nuts, cranberries, diced apples, etc.. for additional flavors**

Preheat oven to 350 deg.

Butter a 9 inch baking dish. (You may want to go ahead and put into pan that will have the hot water for the water bath. That way you don't have to do it when it's full.)

Put bread crumbs in baking dish.

Melt butter in pan on stove and add brown sugar. Heat until bubbly. Stir constantly.

Add milk to sugar/butter mixture. Heat until just warm.

Beat eggs and vanilla together.

Add eggs to warm milk mixture.

**If you haven't put the baking dish into another dish for the water bath... do so now**

Pour mixture over bread.

Add boiling water to hot water bath pan.

Bake in oven 40-50 minutes.


It should come out when a knife inserted comes out clean. The pudding should still look moist and the knife will have some moisture on it. The pudding will be slightly firm to the touch.

For an easier approach, you can also use the crockpot.  Put the bread in the crockpot.  Follow the instructions above for the wet ingredients. Pour the wet ingredients over the bread. Put the lid on the crockpot, turn it to LOW, and cook 2 hours.