Super Creamy Blender Bread Pudding with Caramel

by

This super creamy bread pudding, made in the blender with just four ingredients, is a breeze to prepare yet delivers a rich, indulgent dessert. With a golden caramel layer and a velvety custard, it’s a sweet treat that’s sure to impress! Perfect for any occasion or when you need a quick and easy dessert that tastes gourmet.

Ingredients:

For the Caramel:

  • ¼ cup of water (60 ml / 2 oz)
  • 1 cup of sugar (200 grams / 7 oz)

For the Pudding:

  • 500 ml of milk (about 2 cups / 16.9 oz)
  • 4 to 5 slices of French bread (about 200 grams / 7 oz) – use slightly stale bread for the best texture
  • 8 tablespoons of sugar (96 grams / 3.4 oz)
  • 2 eggs – for binding and creating a rich, creamy texture

Instructions:

Step 1: Prepare the Caramel

  1. Begin by gathering all your ingredients. For the caramel, add ¼ cup of water and 1 cup of sugar into a baking pan (preferably one that has high sides to accommodate the pudding).
  2. Heat the pan over medium-low heat. Stir the mixture gently to help the sugar dissolve. Once dissolved, stop stirring and let it continue heating until the sugar begins to bubble and caramelize, turning a golden brown color.
  3. Once the caramel is golden, swirl the pan carefully to ensure the caramel coats the bottom and sides evenly. Set it aside to cool and harden slightly while you prepare the pudding.

Step 2: Make the Pudding Mixture

  1. Tear the 4 to 5 slices of French bread into smaller chunks and place them in a blender. If the bread is fresh, you can toast it slightly to help it absorb the milk and eggs better.
  2. Add 500 ml of milk, 8 tablespoons of sugar, and 2 eggs to the blender with the bread.
  3. Blend everything on medium speed for 1-2 minutes or until the mixture is completely smooth, with no visible bread chunks. The result should be a thick, creamy custard-like consistency.

Step 3: Assemble and Bake the Pudding

  1. Carefully pour the blended pudding mixture into the caramel-coated pan. The mixture should be about halfway up the sides of the pan.
  2. Cover the pan tightly with aluminum foil to prevent the pudding from drying out while it bakes.
  3. Set the covered pan into a larger baking dish or roasting pan and fill the larger pan with water (about halfway up the sides of the smaller pan) to create a bain-marie or water bath. This method ensures even cooking and a smooth, creamy texture.
  4. Bake in a preheated oven at 400ºF (200ºC) for 45 to 50 minutes, or until the pudding is firm to the touch and a knife inserted into the center comes out clean.

Step 4: Cool and Serve

  1. Once the bread pudding is done, carefully remove it from the oven and allow it to cool to room temperature, about 30 minutes.
  2. Once it’s cool, run a knife around the edges of the pan to loosen the pudding. Invert the pan onto a serving plate or platter, allowing the caramel to ooze down the sides of the pudding.
  3. Refrigerate the pudding for at least 4 hours to allow it to fully set and chill. The longer it chills, the better the texture and flavor will develop.
  4. When ready to serve, slice the pudding into portions and garnish with your favorite toppings, such as whipped cream, vanilla ice cream, fresh fruit, or a drizzle of chocolate or caramel sauce for extra indulgence.

Tips & Tricks:

  • Bread Options: Use slightly stale French bread for the best texture, but you can also use other types of bread like brioche, challah, or even cinnamon raisin bread for added flavor.
  • Caramel Tip: Be careful when making caramel. If the sugar starts to burn, immediately remove it from the heat and add a bit more water to prevent it from hardening too quickly.
  • Flavor Add-Ins: To elevate the flavor, add a teaspoon of vanilla extract, a pinch of ground cinnamon, or even a handful of raisins to the pudding mixture before blending.
  • Serving Ideas: Serve with a scoop of vanilla ice cream or a dollop of freshly whipped cream. You can also drizzle some extra caramel or chocolate sauce on top for an even richer experience.
  • Storing: Leftover bread pudding can be stored in the fridge for up to 3-4 days. Reheat individual servings in the microwave or serve cold for a refreshing treat.

Yield:

Serves 8-10 people

This Bread Pudding in the Blender is an incredibly easy, creamy, and indulgent dessert that can be prepared with minimal effort but still delivers impressive results. Whether you’re serving it for a special occasion or a simple family dinner, this treat will always be a hit!

Leave a Comment