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Cinnamon-Caramel Bread Puddings

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Cinnamon-Caramel Bread Puddings

Cinnamon-Caramel Bread Puddings

amanda

Equipment

  • Pie Dish

  • Bread Loaf or Bread Slicer

  • Caramel Sauce Pot

  • Cinnamon Stick Grinder or Fine Cinnamran Powder

  • Electric Mixer (Stand or Handheld)

  • Oven

  • Bread Paddle or Spoon

  • Measuring Cups and Spoons

  • Bowl Mixer or Large Bowl for Dough Preparation

  • Serving Platter with Garnish Tools

  • Culinary Torch (Optional)

Ingredients

  • 20 3 1/2 x 3 1/2-inch slices cinnamon-raisin bread (not ends)

  • 12 large eggs

  • 2 1/2 cups whole milk

  • 2 cups chilled whipping cream, divided

  • 1 cup sugar

  • 2 tablespoons vanilla extract

  • 1 1/2 teaspoons finely grated orange peel

  • Pinch of salt

  • 2 tablespoons powdered sugar

  • Purchased caramel sauce, warmed

Instructions

1

Instruction 1

Cut bread into 3/4-inch cubes. Place in very large bowl. Whisk eggs, milk, 1 cup cream, and next 4 ingredients in large bowl until sugar dissolves. Pour egg mixture over bread; toss to coat. Cover with plastic and place plate on top to submerge bread in egg mixture. Chill at least 4 hours or overnight.
2

Instruction 2

Stir bread mixture; let stand at room temperature 30 minutes.
3

Instruction 3

Preheat oven to 375°F. Butter sixteen 3/4-cup custard cups or ramekins; divide between 2 roasting pans. Divide bread mixture among cups. Add enough hot water to pans to come halfway up sides of cups.
4

Instruction 4

Bake puddings until puffed, edges are golden, and tester inserted into center comes out clean, about 40 minutes. DO AHEAD: Let puddings stand at room temperature up to 2 hours.
5

Instruction 5

Using electric mixer, beat remaining 1 cup cream and powdered sugar in medium bowl until peaks form. Serve puddings warm or at room temperature with whipped cream and warm caramel sauce.
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