Bread Pudding Crème Brulée Recipe
Caramel, Chantilly Cream.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Bread Pudding Base
Caramel Topping
Chantilly Cream
Method
Bread Pudding Base Preparation
- 1
Preheat Oven
Preheat your oven to 350°F (175°C).
- 2
Prepare Bread
Tear or cut stale bread into bite-sized pieces and place them in a large bowl.
- 3
- 4
Combine Mixtures
Pour the wet mixture over the bread pieces, ensuring all bread is soaked. Let it sit for 15 minutes.
- 5
Bake
Transfer the mixture to a greased baking dish and bake in the preheated oven for 40-45 minutes, or until the top is golden and a toothpick comes out clean.
- 6
Cool
Once baked, remove from the oven and let it cool slightly before serving.
Caramel Preparation
- 7
Make Caramel
In a small saucepan over medium heat, combine sugar and water. Stir until the sugar dissolves.
- 8
Cook Caramel
Allow the mixture to boil without stirring until it turns a golden amber color, about 5-7 minutes. Be careful not to burn it.
- 9
Cool Caramel
Remove from heat and let it cool slightly before drizzling over the bread pudding.
Chantilly Cream Preparation
- 10
Whip Cream
In a mixing bowl, add heavy cream, powdered sugar, and vanilla extract.
- 11
Beat Until Stiff Peaks
Using an electric mixer, beat on high speed until soft peaks form, then continue until stiff peaks form.
- 12
Serve
Spoon the Chantilly cream over the warm bread pudding just before serving.