Cinnamon Toast Pudding With Caramel Sauce
Knead your way to breakfast bliss with Cinnamon Roll French Toast and a luscious caramel sauce; discover how this delightful recipe transforms your morning routine!
Total time
55 min
Servings
8
Calories
462.2
Category
Desserts
Transform leftover bread into a warm, comforting dessert with this Cinnamon Toast Pudding With Caramel Sauce. Each bite features crispy cinnamon-sugar toast triangles soaked in a silky custard, then drizzled with a rich homemade caramel. Perfect for chilly winter evenings, this healthier twist on bread pudding is ready in under an hour and serves eight.
Ingredients
Makes 8 servings
- 8 butter
- 3 sugar
- 1/4 cinnamon
- 2 milk
- 2 1/2 sugar
- 2/3 salt
- 1 egg substitute
- 1 1/4 vanilla
- 1 sugar
- 1 dark corn syrup
- 1/2 butter
- 1 salt
- 1 evaporated milk
- 1/4 vanilla
Method
Spread one side of each bread slice evenly with butter.
Combine 1/4 cup sugar and cinnamon; sprinkle evenly over buttered side of bread. Place on a baking sheet. Broil 4 inches from heat (with door to electric oven partially open) 2 minutes or until browned and bubbly. Remove from oven; cool.
Cut each toast slice into 4 triangles. Arrange triangles, sugared side up, on bottom and around sides of a well-buttered 9-inch quiche dish, overlapping if necessary. Set aside.
Cook milk in a saucepan over low heat until hot; remove from heat and add 2/3 cup sugar, pinch salt, egg substitute and vanilla, stirring until sugar dissolves.
Spoon half of custard into quiche dish. Let stand 5 minutes.
Pour in remaining custard and place dish in a large shallow pan. Add hot water to larger pan to a depth of 3/4 inch.
Bake at 350°F for 30-35 minutes or until a knife inserted in center comes out clean. Serve warm with Caramel Sauce.
For Caramel Sauce: combine sugar, dark corn syrup, butter and pinch salt in heavy saucepan; bring to a boil over medium heat, stirring constantly. Boil, stirring constantly, one minute. Remove from heat. Stir in evaporated milk and vanilla.
Yield: 1 1/2 cups Caramel Sauce.
Easy swaps
- Instead of Egg substitute, use 2 large eggs, beatenFor a richer custard, use real eggs instead of substitute.
- Instead of Evaporated milk (caramel sauce), use 1/2 cup heavy cream + 1/2 cup whole milkIf you don't have evaporated milk, this mix provides similar richness.
- Instead of Dark corn syrup, use 1/2 cup maple syrup + 1/2 cup light corn syrupFor a less sweet caramel with a hint of maple flavor.
Frequently asked
Can I use any type of bread for this pudding?
Yes, sturdy breads like brioche, challah, or day-old French bread work best. Avoid very soft sandwich bread as it may become too mushy.
How do I know when the pudding is fully baked?
Insert a knife into the center; if it comes out clean, the pudding is done. The edges should be set and lightly golden.
Can I make the caramel sauce ahead of time?
Absolutely. Prepare the sauce up to 3 days in advance and store it in the refrigerator. Reheat gently before serving.
Is there a dairy-free option?
Substitute butter with vegan butter, milk with almond or oat milk, and evaporated milk with coconut cream for a dairy-free version.
Can I skip the broiling step?
Broiling creates the signature cinnamon toast crunch. If you skip it, the bread will be softer and less caramelized, but the pudding will still taste good.
