Sourdough Bread Pudding with Caramel Sauce
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Additional Time
4 hrs 30 mins
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Total Time
5 hrs 30 mins
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Servings
16 slices
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Calories
2972 kcal
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Course
Dessert
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Cuisine
South American
Sourdough Bread Pudding with Caramel Sauce
Description
Sourdough Bread Pudding with Caramel Sauce begins by softening chopped stale sourdough bread in warm milk, allowing it to absorb moisture for a tender texture. The soaked bread is blended with eggs, sugar, and vanilla extract until smooth, creating a custard-like batter that cooks into a creamy pudding once baked. The caramel sauce, prepared separately by melting sugar with water and lemon juice without stirring and poured into a baking pan, hardens to coat the pan's bottom and sides. This creates a glossy, sweet layer that complements the pudding's mild tangy bread flavor.
The pudding is baked in a ring pan nestled in a larger pan, often in a water bath, ensuring even cooking and a smooth texture. The use of sourdough bread contributes a lower glycemic index compared to conventional bread, which may be preferable for people monitoring blood sugar. Optional substitutions like unsweetened coconut milk and sugar alternatives modify caloric and carb content.
Served warm or cooled, this dessert offers a rich combination of creamy custard and caramel with a slight tang from the sourdough base. It can be a centerpiece dessert for gatherings or a comforting treat.
The recipe notes highlight storage in the refrigerator for up to 3-4 days and reheating methods including microwaving or oven warming to regain softness and caramel shine. Following the caramel preparation instructions carefully ensures proper texture without crystallization.
Use unsweetened coconut milk and allulose sugar substitutes for a diabetes-friendly version with reduced net carbs.Sourdough bread offers a low glycemic index, suitable for managing insulin response, though the dessert is not low-carb.Store the pudding in a covered container in the refrigerator for up to 3-4 days.Reheat individual servings in the microwave for 30-60 seconds or warm in the oven at 350ºF for around 10 minutes to restore texture.When preparing caramel, avoid stirring to prevent crystallization; gently swirl the pan instead.
Ingredients
For the Easy Bread Pudding:
- 17.6 ounces sourdough bread chopped (or French bread but only if sourdough is not available. My Mom makes it with french bread), about 500 g - NOTE: Please try to use sourdough bread in this recipe which is diabetes-friendly because it won't spike insulin. However, it is not low-carb. For a low-carb dessert, use stale keto or low-carb bread, stale
- 3 cups milk warm (for a dairy-free, diabetes-friendly, and low-carb version, use unsweetened coconut milk, whole
- 4 egg at room temperature, large
- 2 cups granulated sugar or granulated Allulose for a sugar-free version. Or use any sugar-free sweetener of choice.
- 1 teaspoon vanilla extract pure
For the caramel sauce for bread pudding:
- 1 ½ cups granulated sugar or Allulose for a sugar-free version. NOTE: Please, do NOT use other sugar substitutes as they will not caramelize.
- ¾ cup water
- 1 teaspoon lemon juice to avoid crystallization, optional, fresh
Instructions
- Preheat the oven to 350º F (180º C).
- Soak the stale bread in the warm milk until softened, about 15 minutes.
- 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.
- 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.
- 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.
- 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.
- 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!
- Transfer the ring pan to a rack and let the bread pudding cool down until slightly warm, about 30 minutes.
- 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).
Notes
- Use unsweetened coconut milk and allulose sugar substitutes for a diabetes-friendly version with reduced net carbs.
- Sourdough bread offers a low glycemic index, suitable for managing insulin response, though the dessert is not low-carb.
- Store the pudding in a covered container in the refrigerator for up to 3-4 days.
- Reheat individual servings in the microwave for 30-60 seconds or warm in the oven at 350ºF for around 10 minutes to restore texture.
- When preparing caramel, avoid stirring to prevent crystallization; gently swirl the pan instead.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16slices
Amount Per Serving
Calories 2972 kcal
% Daily Value*
| Calories | 297.2kcal | 15% |
| Carbohydrates | 62g | 21% |
| Protein | 6.3g | 13% |
| Fat | 3.4g | 5% |
| Saturated Fat | 1.4g | 7% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 0.8g | 4% |
| Trans Fat | 0.004g | 0% |
| Cholesterol | 46.4mg | 15% |
| Sodium | 221.8mg | 9% |
| Potassium | 121.9mg | 3% |
| Fiber | 0.7g | 3% |
| Sugar | 47.4g | 95% |
| Vitamin A | 133.5IU | 3% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 79.5mg | 8% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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