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Thanksgiving

Lady Dancer

Caramel Bread Pudding

Recipe #4417 | 1¼ hours | 10 min prep | SERVES 6 (Change Servings)

RECIPE BY: Marg (CaymanDesigns)

As my son says, it is like eating French Toast for dessert. It is very much like French Toast with a lovely caramel sauce on it. We all like it warm best. Make sure you use a 2-quart dish. Trust me, it will boil over in your stove in a 1 1/2-quart one. Oops! And don't worry, it will fall a little bit as it cools.

Posted on: Nov 11, 1999

Ingredients

  • slices bread, day-old, cut into 1/2 inch cubes
  • cup water, hot
  • cup brown sugar
  • 4 egg, lightly beaten
  • cups milk, warm
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon, ground
  • 1/8 teaspoon salt
  • Directions

    1. 1
      Place bread in greased 2-qt. baking dish.
    2. 2
      Combine water and brown sugar; pour over bread.
    3. 3
      Combine remaining ingredients; pour over bread.
    4. 4
      Bake at 350 degrees F for 50-60 minutes or until knife inserted in center comes out clean.
    5. 5
      Serve warm or cold.

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    Featured Reviews for This Recipe

    From: Chef Mommy of five boys

    On Apr 8, 2008

    This dish was perfect for what we wanted and so yummy.....the kids loved it and so did we! Thanks for sharing!

    0 people found this review helpful

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  • From: Chef #175985

    On Mar 16, 2008

    Delicious! Kids loved it so much they could possibly have eaten themselves sick had I not stopped them. Fantastic bread pudding...definitely will make this again!

    0 people found this review helpful

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  • From: Blue Eyes Willow

    On Apr 26, 2007

    I've made this several times and it never fails to please. Usually I'll make it in muffin cups which takes about a half hour and I'll add apples and dried cranberries.

    9 people found this review helpful

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  • reviewer icon

    From: Bayhill

    On Feb 2, 2006

    This bread pudding is outstanding!!! I used 7 cups cubed "Gingered Spice Bread" Gingered Spice Bread ( Breadmaker 1 1/2 Lb. Loaf). Also, I used 1 c. heavy cream and 1 c. milk instead of the 2 c. milk. I baked it in an 8x8" pan for 55 min. It was custardy, sweet and absolutely delicious. I would give this recipe more than 5 stars if I could. My family loved this and gave it 2 HUGE thumbs up. Thank you for sharing this fantastic recipe...it is definitely a keeper!!

    9 people found this review helpful

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  • Read all 27 reviews
    Nutrition Facts

    Serving Size 1 (233g)

    Recipe makes 6 servings

    Calories 371
    Calories from Fat 64 (17%)
    Amount Per Serving %DV
    Total Fat 7.1g 10%
    Saturated Fat 3.1g 15%
    Monounsaturated Fat 2.3g
    Polyunsaturated Fat 0.9g
    Trans Fat 0.0g
    Cholesterol 152mg 50%
    Sodium 320mg 13%
    Potassium 321mg 9%
    Total Carbohydrate 69.2g 23%
    Dietary Fiber 0.7g 2%
    Sugars 53.3g
    Protein 8.8g 17%
    Vitamin A 275mcg 5%
    Vitamin B6 0.1mg 5%
    Vitamin B12 0.7mcg 12%
    Vitamin C 1mg 2%
    Vitamin E 0mcg 1%
    Calcium 186mg 18%
    Iron 2mg 13%

    detailed view...

    how is this calculated?

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