Caramel Bread Pudding

I really love Caramel Flan and Bread Pudding, so, how can I enjoy both??? So I made this recipe and turned out fabulous! My family loved it, and left over bread become tastier! 😘😘😘 Note: The foil mould size:
Diameter: 8.5 cm
Height: 3.5 cm
Portion: 4 pax If you use the same amount of recipe but with bigger tray or bigger mould, make sure to add more time in baking, around 1 hour 10 minutes perhaps (depend to your oven), do the toothpick test to know your bread pudding is well done.


  1. 2 milk toast bread (cut into small squares)
  2. Custard ingredients:
  3. 3 whole eggs
  4. 2 tbs granulated sugar
  5. 400 ml low fat milk (slightly warm)
  6. Caramel Sauce:
  7. 3 tbs tbs sugar
  8. 1 tbs water


  1. Preheat your oven into 180°C
  2. Cut your milk toast bread into small squares set aside
  3. Mix your warm milk with sugar stir it until sugar dissolved Set aside
  4. Beat 3 eggs just until mix properly no need to make it until foamy
  5. Add milk mixture into the beaten egg stir them well and strain them to get smoother liquid(custard liquid)
  6. Soak the bread inside the mould with custard liquid Use spoon to help push it a lil bit down so all the bread could soak completely by the custard liquid
  7. Let it rest for about 5 to 10 minutes
  8. Mean while we could make caramel sauce by heat the sugar and water and tilt it slowly until the colour become golden brown
  9. Cool the caramel for a minute and spoon it over the raw bread pudding (about 1 tbs) make a line in the middle top of it
  10. Bake the bread pudding using double boiler method by pouring about 400 ml of water below the tray and bake it around 25-30 minutes (depend on your oven)
  11. After done baking let it rest for a bit inside the oven until the bread pudding look shrinking a bit and take it out from the oven
  12. Best serve when it is chilled

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