This Upside Down Caramel Bread Pudding is inverted on the serving plate and served warm with ice cream or whipped cream.
Shown here with pecans in the base, it is equally delicious when baked with sweetened dried cranberries.
Use a white French or Italian bread for this rendition of bread pudding.
Upside-Down Caramel Bread Pudding
Print recipe| Serves | 6 |
Ingredients
- 2 Tbsp soft butter
- 2 Tbsp rum
- 1/2 cup brown sugar
- 1/2 cup pecans or sweetened dried cranberries
- 1 1/2 Cups milk
- 3 eggs
- 1/2 cup white sugar
- 1 Tsp vanilla extract
- 6 Cups bread cubes
Directions
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In small saucepan combine butter, rum, and brown sugar; bring to a boil over medium heat, stirring just until sugar is melted. Pour into greased 8 cup casserole dish. Sprinkle pecans (or dried cranberries) over.  | |
| In bowl, whisk together milk, eggs, sugar and vanilla; stir in bread cubes. Let stand 5 minutes; pour into prepared dish. | |
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Bake in preheated 325 deg F oven about 1 hour or until set. When pudding is done a knife inserted into the bread mixture will come out clean.  | |
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Cool 5 minutes; pudding will deflate. Loosen edges with knife. Invert on serving plate. Serve warm with ice cream or whipped cream.  | |