Cinnamon-Caramel Bread Pudding

Cinnamon-Caramel Bread Pudding

Serves 20
Allergy Milk
Meal type Dessert
Region Mexican


  • 20 slices cinnamon-raisin bread
  • 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 teaspoon finely grated orange peel
  • pinch salt
  • 2 tablespoons powdered sugar
  • caramel sauce


Step 1
Cut bread into 3⁄4 inch cubes. Place in very large bowl. Whisk eggs, milk, 1 cup cream, sugar, vanilla, orange peel, salt in large bowl until sugar dissolves. Pour egg mixture over bread, toss to coat. Cover with plastic and place heavy object to submerge bread in egg mixture, chill at least 4 hours.
Step 2
Stir bread mixture, let stand at room temperature 30 minutes.
Step 3
Preheat oven to 375° F. Butter 16 - 3⁄4 cup custard cups, place bread mixture in cups and place in roasting pan with hot water, enough to come half way up the sides of cup.
Step 4
Bake pudding until puffed, edges are golden brown and tester inserted into center comes out clean, about 40 minutes.
Step 5
Using electric mixer, beat remaining cream and powdered sugar, in bowl until peaks form. Serve pudding warm with whipped cream and caramel sauce...ENJOY....