Caramel Bread Pudding Pie Recipes

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.

Steps:

• Preheat the oven to 325 degrees F. Spray a 9-by-13-inch baking dish with cooking spray.
• Stir together the sugar and 3 tablespoons water in a medium saucepan until the consistency resembles wet sand. Brush down any sugar crystals from the sides of the pan with a wet pastry brush. Cook, undisturbed, over medium-high heat until the sugar melts and turns a dark amber, 8 to 11 minutes. Do not stir during this time but once it starts to turn caramel, you can swirl the pan to distribute the color.
• While the caramel cooks, bring the heavy cream to a low simmer in a small saucepan. Once the caramel is dark amber, carefully whisk in the warm cream. The cream will bubble up. Add the butter and salt, whisk until smooth, then remove from the heat and set aside.
• Whisk together the milk, eggs, yolks, pumpkin puree, brown sugar, pumpkin pie spice and vanilla extract in a large bowl. Carefully whisk in 1/3 of the warm caramel sauce until fully incorporated, then whisk in the remaining caramel sauce. Set aside.
• Toss together the stale bread cubes and the pecans in the prepared baking dish, then arrange them in an even layer. Pour the caramel pumpkin custard over the top. Cover and let soak 30 minutes in the refrigerator, pushing down the bread occasionally to submerge it.
• Bake until the custard has set and the top is a nice golden brown, 45 to 50 minutes. Remove from the oven and let cool slightly before serving with whipped cream or ice cream.

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.

Steps:

• Preheat oven to 450°F.
• Spread 1 c Caramel Sauce in bottom of 13 x 9 pan. Refrigerate until ready to use.
• Cut bread into 1-inch cubes. Any large loaf will do, but a nice French bread, or a Challah work especially well.
• Spread bread cubes onto sheet pan in a single layer. Brown in oven for about 10-12 minutes.
• Reduce oven to 325. Don't forget this step (the voice of experience speaks)!
• In a medium bowl, mix eggs, half-and-half, vanilla and salt. Add 1 1/2 c caramel sauce to this mixture.
• Place bread cubes in a very large bowl and pour mixture over cubes. Toss gently until all cubes are coated.
• Let stand 20 minutes, gently mixing occasionally. Be sure that there are no dry cubes!
• Spread the soaked bread over the caramel in the 13 x 9 pan.
• Bake at lower oven level for 45 minutes.
• Let cool 30 minutes and serve, drizzled with remaining caramel sauce.

Steps:

• In a large bowl, whisk eggs until combined. Whisk in milk, cream, 1/2 cup sugar, vanilla bean, salt, and rum. Add bread and let soak 45 minutes to 1 hour, pushing bread down occasionally until most of liquid has been absorbed.
• Meanwhile, in a medium saucepan over high heat, stir together remaining 1 cup sugar, vinegar, and 1/2 cup water until sugar has dissolved. Cook, without stirring, until sugar is dark amber in color, 7 to 10 minutes. Remove from heat and carefully add 1/4 cup water (mixture will sputter); swirl pot until combined.
• Working quickly, pour caramel into a 9-inch round baking pan, carefully rotating the pan so caramel covers the bottom and some of the sides; set aside until cool.
• Preheat the oven to 350 degrees. Put a kettle of water on to boil. Rub cooled pan with butter and spoon in bread mixture packing bread tightly to fit. Cover with a parchment round.
• Place pan in a roasting pan and pour hot water to come halfway up the side of the pan. Bake 1 1/4 hours or until a knife inserted in the center comes out barely clean. Do not overbake. Let stand 5 minutes then run a metal spatula around the edges and invert the pudding onto a large rimmed plate.

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.

Steps:

• Beat eggs in a large bowl with an electric mixer on medium speed until foamy, 2 to 3 minutes. Beat in milk, cream, 1 1/2 cup sugar, rum, vanilla extract, and salt until mixture is thoroughly combined. Gently stir bread cubes into the egg mixture to coat. Let bread soak until the egg mixture has been absorbed, about 1 hour; stir occasionally.
• Dissolve 1 cup sugar with 1/2 cup water and vinegar in a heavy saucepan. Place over high heat and cook without stirring until the sugar mixture is dark amber in color, about 10 minutes. Remove from heat and let cool until it stops bubbling. Gradually stir 1/4 cup water into the syrup, about 1 tablespoon at a time, stirring until water is incorporated.
• Pour warm sauce into a 9x9-inch baking pan and swirl the pan so the caramel sauce coats the bottom and sides of the pan. Let caramel sauce set, about 15 minutes. Coat inside of baking dish and caramel layer with butter. Transfer soaked bread cubes and any remaining liquid into the baking dish over caramel sauce and gently press bread cubes together. Cover pan with parchment paper.
• Preheat oven to 350 degrees F (175 degrees C).
• Place baking pan into a large roasting pan and pour enough boiling water into the roasting pan to reach halfway up the sides of the baking pan.
• Bake in the preheated oven until a knife inserted into the middle of the pudding comes out clean, about 1 hour and 15 minutes. Let stand for 5 to 10 minutes. Run a knife around the outside of the pan and invert pudding and caramel sauce onto a serving platter.

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.

Steps:

• In a bowl, beat the milk, eggs, sugar and cinnamon.
• Stir in raisins and bread cubes.
• Drizzle a small amount of the caramel ice cream topping in the pie crust.
• Pour filling into pie crust.
• Drizzle the top with 2 Tablespoons caramel topping.
• Bake at 350 degrees Fahrenheit for 25 to 35 minutes or until custard is set and surface appears to be toasted.
• Cool.

Steps:

• Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Arrange bread in bottom of pie crust. In a large bowl, whisk eggs, milk, sugar and vanilla; pour over bread. Sprinkle with nutmeg and dot with butter. Bake 10 minutes. Reduce oven setting to 350°., Bake until a knife inserted in the center comes out clean, 45-50 minutes longer. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack 1 hour. Refrigerate for at least 3 hours before serving.

Steps:

• Preheat oven to 350°F
• Press sugar into the bottom of a baking dish.
• Place bread on top of sugar tearing to fit. Drizzle bread with melted butter. Sprinkle with nuts and cinnamon.
• Combine remaining ingredients and pour over bread.
• Bake 35-40 minutes or until tester comes out clean when inserted in center.