Monday, February 6, 2012

Bread Pudding with Salted Caramel Sauce

This recipe is yum, yum, double YUM! 

serves 8 ( 7 points + )

Bread Pudding:

  • 5 c. cubed French bread ( about 8 oz)
  • 1 c. fat-free evaporated milk
  • ¾ c. skim or 1% milk
  • 2 T. bourbon
  • 1 T. vanilla
  • 1 tsp. cinnamon
  • ¼ tsp. salt
  • 2 eggs


  • ¾ c. packed light brown sugar
  • 3 T. bourbon
  • 1 T. butter
  • 6 T. half and half, divided
  • 1 tsp. vanilla
  • ⅛ tsp. salt

Preheat oven to 350.
To prepare bread pudding, arrange bread in a single layer on a baking sheet Bake at 350 for 8 minutes or until lightly toasted.
Combine evaporated milk and the next 7 ingredients ( through eggs) in a large bowl; stir with a whisk, Add bread cubed and let stand 20 minutes, occasionally pressing on bread to soak up milk.

To prepare sauce, combine brown sugar, 3 T. bourbon and butter in a small saucepan over med-high heat; bring to a boil. Simmer 2 minutes or until sugar dissolves, stirring frequently. Stir in 5 T. half and half; simmer 10 minutes or until reduced to about 1 cup. Remove pan from heat. Stir in remaining 1 T. half and half, 1 tsp. vanilla and ⅛ tsp. salt. Keep warm.

Spoon half of bread mixture into a 9 x 5 loaf pan coated with cooking spray. Drizzle 3 T. sauce over bread mixture. Spoon remaining bread mixture over the top and bake for 45 minutes or until a knife inserted near the center comes out clean. Serve warm sauce with bread pudding. ( You may have to reheat sauce on the stove for about 1 minute)

from " Cooking Light"


  1. I'm making this tonight, but I ran it through my recipe builder and I get 8 points + for 10 servings. Who cares, though! I bet it's tasty!!

  2. OOPS! My mistake!!!!! I accidentally put condensed milk instead of evaporated milk when I used Recipe Builder. Your figures are correct!!! YEA! MORE FOR ME! :-)


I love hearing from people who visit my blog! Let me know that you stopped by and let me know if you try a recipe!


Related Posts Plugin for WordPress, Blogger...