This Bread Pudding recipe can be made using either a loaf of Rhodes Bake-N-Serv™ White Bread or 12 Rhodes Bake-N-Serv™ Dinner Rolls.
Rhodes asked us to feature their recipe for Crème Brulee Bread Pudding. It is rich and decadent, but so simple to make!
This Bread Pudding recipe can be made using either a loaf of Rhodes Bake-N-Serv™ White Bread or 12 Rhodes Bake-N-Serv™ Dinner Rolls. I decided to make the loaf of bread, in fact, I used the “speed method” suggestion on the back of the package to thaw and bake the bread. It turned out perfectly!
When the bread has cooled, cut the loaf into 1” cubes and set them aside.
On the stove top, in a sauce pan, make the caramel sauce by melting the butter, corn syrup and brown sugar over medium heat. Stir until smooth and bubbly, about 5 minutes, and pour it into the bottom of a well greased baking dish.
In a separate bowl, make the custard mixture by combining the eggs, milk, cream, salt and vanilla. Whisk together. (It doesn’t need any sugar!)
Place the bread cubes on top of the caramel sauce in the baking dish and lightly press down. Pour the custard mixture over the bread cubes making sure they are all covered. I used a spoon to press the bread cubes down into the custard mixture, without stirring it. At this point, you can cover it with plastic wrap and refrigerate it a few hours or overnight. Then just take it out of the fridge and let it come to room temperature before baking. (I was impatient, I just went ahead and baked it!)
Bake in a preheated 350° oven for 35-40 minutes or until golden on top and a knife inserted in the center comes out clean. Allow to stand for about 10 minutes. Run a knife around the edge of the bread pudding to loosen. Invert the delicious bread pudding onto a platter to serve. The caramel sauce will be on the top and coat the bread pudding.
Serve warm, If desired, top with fresh berries.
Creme Brulee Bread PuddingServings: 8-12 | Skills: Intermediate | Prep Time: 20 min (not including thaw time) | Bake Time: 40 min
The delicious flavors of Creme Brulee baked into an old fashioned bread pudding.Creme Brulee Bread Pudding
1 Loaf Rhodes Bread or 12 Rhodes Yeast Dinner Rolls, baked as directed
1/2 cup butter
1 cup brown sugar
2 tablespoons corn syrup
1 1/4 cups milk
1 1/4 cups cream
1 tablespoon vanilla
1/4 teaspoon salt
Cut bread or rolls into 1 inch cubes and set aside.
Combine butter, brown sugar and corn syrup in a small sauce pan. Cook over medium heat, stirring often. Simmer until smooth and bubbly, about 5 minutes. Pour mixture into sprayed 9x13 inch baking pan. Add bread cubes on top of the brown sugar mixture and press down slightly.
In another bowl, whisk together eggs, milk, cream, vanilla and salt. Pour over bread cubes. Cover with plastic and refrigerate a few hours or overnight. Take out of fridge and let come to room temperature. Remove plastic and bake at 350°F 35-40 minutes.
Carefully invert onto serving tray or baking sheet. Serve warm with strawberries, if desired.