ADVERTISEMENT

Decadent Recycled Bread Pudding with Caramel Sauce: A Sweet and Comforting Dessert

Decadent Recycled Bread Pudding with Caramel Sauce: A Sweet and Comforting Dessert

Rediscover the charm of classic desserts with this delicious bread pudding, cleverly crafted from leftover pastries like croissants, muffins and sponge cakes. This recipe transforms day-old baked goods into a luxurious dessert, dipped in rich custard infused with cinnamon and lemon, and topped with a homemade golden caramel sauce. It’s a great way to minimise waste while still enjoying a truly decadent treat.

ADVERTISEMENT

Why you'll love this: This bread pudding is not only delicious, it’s incredibly comforting, with warm notes of cinnamon and subtle hints of lemon and rum. The texture is wonderfully creamy and custardy, with soft, soaked pastry pieces creating a delicious contrast in every bite. The caramel sauce adds a rich, buttery finish that perfectly complements the sweet spices and bright flavors of the pudding.

Perfect opportunity: Perfect for holiday meals, family gatherings, or as a special treat during the colder months, this bread pudding can serve as a comforting dessert that is both festive and comforting. It’s also a fantastic option for potlucks or buffets, where guests can enjoy a scoop of warm, caramel-soaked goodness.

See also  Upside-Down Pear Tatin: A decadent dessert made with caramelized pears and a buttery crust

Decorating tips: replaces the word nice with empty dress up this rustic dessert, drizzle a little caramel sauce on top just before serving. A sprinkle of ground cinnamon or a few shreds of lemon zest can add visual appeal and enhance the flavor. For a festive touch during the holidays, garnish with star anise or a cinnamon stick. Serving with a dollop of whipped cream or a scoop of vanilla ice cream can make it even more indulgent.

Ingredients:

  • 150 to 200 grams of leftover pastries (such as sponge cakes, muffins, croissants), cut into small pieces
  • 6 large eggs
  • 200 grams of sugar
  • 750 ml of milk
  • 1 cinnamon stick
  • Lemon peels
  • A little rum (optional)

For the caramel:

  • 150 grams of sugar
  • 2 tablespoons of water
  • A few drops of lemon juice
  1. Start by infusing the milk with the cinnamon stick and lemon zest. Heat the milk in a saucepan until it is about to simmer, then remove from the heat and let cool to room temperature.
  2. In a separate bowl, whisk the eggs and sugar until smooth. Gradually whisk in the cooled, infused milk and a little rum, if using.
  3. Gently fold the pieces of dough into the milk and egg mixture, letting them soak up and become slightly spongy.
  4. For the caramel, in a saucepan, combine the sugar, water and lemon juice. Cook over medium heat without stirring, until the mixture turns into a lightly golden caramel.
  5. Carefully pour the hot caramel into the mold of your choice, tilting it to coat the bottom and sides. Let the caramel cool.
  6. Pour the pastry cream and batter mixture over the caramel set in the mold.
  7. Cook in a double boiler at 190 degrees Celsius (374 degrees Fahrenheit) with only the bottom heat on, for about 55 minutes.
  8. Let the pudding cool, then refrigerate for at least 8 hours, preferably overnight.
  9. replaces the word nice with empty serve, carefully invert the pudding onto a plate.

Enjoy this delicious upcycled bread pudding, where each spoonful delivers the perfect blend of sweetness, spice and rich caramel – a delightful way to give new life to leftover baked goods!

Leave a Comment

ADVERTISEMENT