- Prep Time
- 10 mins
- Total Time
- 1 h
- Serves
- 8
Ingredients
- Bread Pudding:
- 6 cups
- cubed artisan raisin bread or artisan dried fruit bread
- 1.5 L
- 1 3/4 cups
- milk
- 425 mL
- 4
- eggs
- 1/4 cup
- sugar
- 60 mL
- 1 tsp
- ground cinnamon
- 5 mL
- 1 tsp
- vanilla
- 5 mL
- 1/2 cup
- walnuts, coarsely chopped
- 125 mL
- Vanilla Caramel Sauce:
- 1 cup
- sugar
- 250 mL
- 1/2 cup
- water
- 125 mL
- 1/2
- cinnamon stick
- 1/4 cup
- 35% whipping cream
- 60 mL
- 1/4 tsp
- vanilla
- 1 mL
- 1/4 cup
- chopped walnuts
- 60 mL
- pinch salt
Method
- Step 1
- Bread Pudding
- Step 2
- Preheat oven to 350°F (180°C). Spread bread on baking sheet; bake in preheated oven until golden, 12 to 15 min. Set aside to cool.
- Step 3
- Whisk milk, eggs, sugar, cinnamon and vanilla in bowl until well blended. Place bread and walnuts in greased 9-inch (2.5 L) square baking dish. Pour in egg mixture; toss to coat. Let stand for 15 min., stirring halfway through to soak bread completely. Smooth top; bake until golden and set, about 30 min.
- Step 4
- Vanilla Caramel Sauce
- Step 5
- Meanwhile, stir together sugar, water and cinnamon stick in a medium saucepan. Simmer over medium heat until mixture is a light caramel colour, about 20 min. Remove from heat immediately.
- Step 6
- Working quickly, discard cinnamon stick; whisk in cream and vanilla. Stir in walnuts and salt.
- Step 7
- Drizzle hot caramel sauce over warm bread pudding to serve.
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Nutritional Facts Per Serving
- Nutrition Description:
- Per Serving (1/8 of the recipe)
- Calories:
- 530
- Fat:
- 18 g
- Saturated Fat:
- 5 g
- Carbs:
- 81 g
- Fibre:
- 4 g
- Sugar:
- 47 g
- Cholesterol:
- 110 mg
- Protein:
- 12 g
- Sodium:
- 375 mg