Caramel Bread Pudding

Caramel Bread Pudding

Okay.  NOW I’m ready to diet.  Ever had that “last” meal before you begin a diet?  I had a few leftovers to deal with before I was ready to begin the annual tradition of losing the weight I gained over Christmas.  (Anyone else do this?  I swear it’s still worth every bite!)   I know that I could have tossed them in the garbage but they were such GOOD leftovers!  I had caramel rolls, caramel sauce, and heavy whipping cream.  Sounds like a delicious bread pudding, right?            It was. . . . . !

Bread pudding is an under-rated treat and making it with caramel rolls instead of plain bread takes it to a new level.  I cut up the leftover caramel rolls and let them dry out for the day.  I could have left them out for a couple of days but who has the patience for that?  Of course you CAN make this with any kind of bread.  You can also add cinnamon and raisins.  If you do not use sweet rolls, you will need to add 1/2 cup sugar to the liquid mixture. No extra sugar is needed with the caramel rolls.

Cut up caramel rolls left out to dry

The rolls measured out to about 4 cups.  I placed them in a 7 x 11 Pyrex baking dish.  I poured this mixture over the rolls:

3 eggs

1 cup heavy whipping cream

1 cup milk

1 teaspoon vanilla

1/4 teaspoon salt

Mix thoroughly before pouring over rolls.  Let the combined mixture sit for 30 minutes while the rolls soak up the liquid.

Bake for 45 minutes in a 350 degree oven

Then bake for 45 minutes in a pre-heated 350 degree oven.  It is done when a knife inserted in the middle comes out clean.  Drizzle with caramel sauce if desired.  Serve immediately if you like warm, delicious caramel bread pudding!

So good when it’s warm out of the oven!

There weren’t any leftovers this time.  Yum!




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