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Rustic Bread Pudding with Caramel Sauce
Bread pudding is one of my favorite desserts. It is such a treat with caramel sauce and can double as a sweet breakfast. I also love that it uses up stale bread or a leftover loaf that’s crowding the freezer.
Most recipes call for a soft white bread: brioche, challah, or even croissants. But as a baker of crusty sourdough bread, I wanted a recipe that uses the bread I have on hand. I worked on this recipe with various partly whole-grain sourdough loaves (red fife, einkorn and amaranth porridge, and conventional wheat). All batches turned out delicious, and I learned that the key to making these robust breads work for pudding is a long soak in plenty of liquid, and doing some mashing and mixing partway and at the end of the soak. Just a little more patience and effort than regular bread pudding, but with excellent results.
The caramel sauce for this bread pudding is a slight variation on a recipe from the blog Carlsbad Cravings. Of note, it is so good you may want to double it. You can freeze any extra, and that way you use up most or all of a can of evaporated milk.
Rustic Bread Pudding with Caramel Sauce
Bread pudding is such a treat. Every time I see it on a dessert menu, I order it, and I wonder why I do not make it more often myself. Finally, I decided it was time to develop a recipe for bread pudding that works with the crusty artisan bread I make, as well as a recipe for homemade caramel sauce that tempts people to lick their plates. Enjoy!
Ingredients
Bread Pudding
Optional
Caramel Sauce
Instructions
Bread Pudding
Caramel Sauce
Shopping List
Rustic Bread Pudding with Caramel Sauce