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Bread Pudding with Caramel Sauce

Updated: Wednesday, April 23 2014, 10:23 AM CDT
Made by: Randy Twyford, Twyford BBQ & Catering

Bread Pudding with Caramel Sauce

(from Smokin’ in the Boys’ Room by Melissa Cookston)
 
2 Dozen yeast (glazed) donuts, torn into ½ inch pieces
1 (14 oz.) can of sweetened condensed milk
½ can of apple pie filling
2 large eggs, lightly beaten
1-teaspoon kosher salt
¾ cup heavy cream
 
Caramel Sauce
 
1 lb. (4 sticks) unsalted butter
2 cups packed light brown sugar
1/3 cup heavy cream
 
Preheat oven to 350 degrees
 
Place
doughnut pieces in a very large mixing bowl and add the condensed milk,
apply pie filling,
eggs, salt, and the ¾ cup of cream.  Mix thoroughly, then press down on
the mixture to form a flat surface.  Allow to sit for 20 minutes to let
doughnuts absorb moisture, then place in a 9 x 13 pan and press down to
distribute evenly.  The pudding should be
around 1 ½” thick.  Back for 45 minutes or until golden brown on top.

 
To
make caramel sauce, melt the butter in a saucepan over medium heat and
add the brown sugar. 
Continue cooking and bring to a very slight boil, stirring often, until
the sugar is fully dissolved.  You can taste it to se if the graininess
is gone.  Add the 1/3 cup of cream and whisk to incorporate.

 
Spoon the bread pudding into bowls and top with the warm caramel sauce.
Bread Pudding with Caramel Sauce


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