Sourdough Bread Pudding with Caramel Sauce
Sourdough bread pudding is a 5-ingredient easy dessert made in a blender that transforms stale sourdough bread into a creamy, smooth, dense flan-like treat. Topped with a rich caramel sauce, this recipe, inspired by my Mom's Brazilian bread pudding recipe, is super indulgent and satisfying!
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 16 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 17.6 ounces stale sourdough bread
- 3 cups whole milk (warm (for a dairy-free, diabetes-friendly, and low-carb version, use unsweetened coconut milk))
- 4 large eggs (at room temperature)
- 2 cups granulated sugar (or granulated Allulose for a sugar-free version. Or use any sugar-free sweetener of choice.)
- 1 teaspoon pure vanilla extract
- 1 ½ cups granulated sugar
- 3/4 cup water
- 1 teaspoon fresh lemon juice (to avoid crystallization, optional)
Instructions
- 1
Preheat the oven to 350º F (180º C).
- 2
Soak the stale bread in the warm milk until softened, about 15 minutes.
- 3
Meanwhile, prepare the caramel sauce: In a nonstick medium saucepan, stir together the sugar, water, and lemon juice. Cook over medium heat, without stirring, until the sugar is melted and turns into an amber color (about 8-10 minutes). TIP: Make sure to not stir or disturb the mixture while cooking although you can tilt the pan to gently swirl.
- 4
Remove the pan from the heat. Using oven mitts, pour the caramel into a 10-inch (or 25 cm) ring baking pan, quickly swirl the caramel around the bottom and sides of the pan to evenly coat the ring pan. Let sit for at least 3-5 minutes or until hardened.
- 5
Then, prepare the bread pudding. In a blender, blend the soaked bread and any not absorbed milk, eggs, sugar and vanilla extract until smooth and creamy. Pour the mixture into the ring pan lined with the hardened caramel.
- 6
Place the ring pan into a larger, rectangular baking pan and carefully fill the larger pan with boiling water to come halfway up the sides of the ring pan. NOTE: Make sure water doesn’t spill onto the bread pudding mixture.
- 7
Bake in the middle rack of the oven until the bread pudding is set and slightly jiggly, about 45 to 55 minutes. NOTE: Baking time may vary depending on the oven, requiring more or less time in the oven. The pudding is ready when set and slightly jiggly!
- 8
Transfer the ring pan to a rack and let the bread pudding cool down until slightly warm, about 30 minutes.
- 9
Next, gently run a thin knife around the edges of the ring pan to loosen the bread pudding. Place a serving plate on top of the pan and carefully flip the pan onto the plate. Refrigerate for at least 4 hours, or until chilled. Slice and serve! NOTE: Garnish the top as desired (I like mine with berries, lemon slices, and a few fresh mint leaves).