Jessie’s Warm Bread Pudding with Caramel Sauce

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Jessie’s Warm Bread Pudding with Caramel Sauce
Prep Time
15 mins
Cook Time
40 mins
12 servings
Recipe by: Jo Hahn, "Your Best Recipe" Contest Semi-Finalist

An easy-to-make dessert recipe! Serve with caramel sauce and fresh whipped cream.


  • 12 small yeast rolls, torn in pieces, left to sit overnight to dry out
  • 1 cup unsweetened dried fruit (blueberries, cranberries, raisins)
  • 3 Eggland's Best eggs (large)
  • 1/2 cup sugar
  • 2 1/2 cups low-fat milk
  • 1/2 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1/3 cup almond flavored liqueur
  • 1 teaspoon vanilla extract
  • Caramel Sauce
  • 1 1/4 cup packed dark brown sugar
  • 1/2 cup (1 stick) unsalted butter or margarine
  • 1/2 cup light cream
  • Confectioner's Sugar for dusting


Serving Size
1 Serving
13g (33% calories from fat)
Dietary Fiber

Tear yeast rolls into small pieces, and let them sit for a few hours (or overnight) in on a cookie sheet to dry out.

When you are ready to prepare the bread pudding, preheat oven to 350 degrees F, and spray a 9 X 13 baking dish with non-stick cooking spray.

Place bread pieces in baking dish, spreading across the bottom evenly; sprinkle dried fruit over bread and set aside.

In a large bowl, mix eggs, milk, vanilla extract, liqueur, sugar, nutmeg, and cinnamon.  Mix well, and pour over bread and dried fruit.

Bake for 40 minutes, or until a knife inserted in the center of the dish comes out clean.

To prepare caramel sauce:

Melt brown sugar and butter in a heavy, medium-sized saucepan over medium heat, until butter is melted.

Whisk in cream and stir until sugar dissolves and sauce is smooth, approximately 3 minutes.  Remove from heat.

Sift powdered sugar over bread pudding and serve with warm caramel sauce.

Pudding can be made ahead and eaten cold or reheated. 

Filed Under: Vegetarian

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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