Background and Motive
Bakery pudding has been around for a long time, and different versions of this wholesome delicacy have appeared in many different civilizations. The idea of blending bread or pastry with creamy custard has long been admired for its adaptability and simplicity, and it has been used in a variety of dishes from custards in France to bread puddings in England.
The urge to give this traditional dish a little more pzazz and make it more eye-catching is what inspired the idea of adding golden caramel to bread pudding. A sprinkle of caramel’s rich, buttery richness and golden hue elevates the simple pudding to the level of an elegant dessert befitting any celebration.
A Quick and Easy Recipe for Golden Caramel Pudding
To make this mouth-watering bread pudding with golden caramel on your own, let’s get in the kitchen and find out:
As for the pudding, you’ll need:
1 cup of sugar, granulated
half a cup of water
half a cup of heavy cream
2-Tbsps unsalted butter
Salt shaker
Instructions:
Get the Bread Ready: Ready your oven for baking at 350°F (175°C). Toast the bread cubes in the oven for 10 to 15 minutes, or until they turn golden and crunchy, spreading them out in a single layer on a baking sheet. Once taken out of the oven, allow them cool for a moment.
Get the Pudding Base Made: incorporate the eggs, heavy cream, whole milk, granulated sugar, vanilla essence, cinnamon powder, and salt in a large bowl and whisk to incorporate. Coat the toasted bread cubes equally by adding them to the liquid and stirring to coat. After around fifteen to twenty minutes, the bread should have absorbed all of the liquid from the custard mixture.
Get the Pudding Baked: Place the bread and custard mixture into either individual ramekins or a prepared 9×13-inch baking dish. After using a spatula to smooth the top, bake the pudding for 30-35 minutes in a preheated oven, or until it sets and the top is golden brown.
Whip up the golden caramel topping as the pudding bakes. Over medium heat, dissolve the granulated sugar in the water in a medium saucepan. Once the sugar has dissolved, pour in the other ingredients and bring to a boil over high heat, stirring occasionally. For approximately five to seven minutes, while turning the pan regularly, cook the sugar syrup until it becomes a rich caramel hue.
