Monday, November 28, 2011

Caramel Pecan Bread Pudding

I LOVE this bread pudding!  I had never tried or thought I would like bread pudding before I made this, but I am now a fan!  I found this recipe at cdkitchen

Caramel Pecan Bread Pudding


12 caramel candies
1 can Sweetened condensed milk (14 oz size)
2 tablespoons butter
2 teaspoons vanilla extract
1/4 teaspoon salt
2 cups water
3 eggs
8 slices Bread; torn into 1-inch pieces (I used approx. 3/4 of a loaf of French Bread)
1/2 cup chopped pecans

Directions:  Preheat the oven to 350F. In a medium-sized saucepan, combine the caramels, sweetened condensed milk, butter, vanilla, and salt over a low heat, stirring occasionally, until the caramels are melted. Remove the saucepan from the heat and set aside.

Place the water in a large bowl and beat the eggs into the water. Add the caramel mixture and mix well. Stir in the bread cubes and the pecans. Let stand for 5 minutes, then stir again.

Pour into a greased 8-inch square baking pan and bake for 45 to 50 minutes or until a knife inserted in the center comes out clean. Serve warm.

**I baked mine in oven-safe coffee mugs.
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  1. This is a fantastic recipe-a huge hit with the whole family!! I used caramel syrup (ice cream syrup) instead of the caramel candies and probably used a tablespoon of syrup per candy. Making again for our super-bowl party!!

  2. Thanks for the comment Aubrie! I am glad you enjoyed it!


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