Caramel Bread Puddings
Everyone loves a good bread pudding. It is great at filling those cold nights with a warm tasty treat that just makes you think of home and what nanna used to make. We have taken nanna’s recipe and given it a Caramel twist that just sets the flavour alight.
- 7 slices of toast bread
- Butter for greasing
- 1/3 cup of dried sultanas
- 2 cooking apples, peeled, cored and thinly sliced
- 2 tubs of Wicked Caramel Dip
- 1 litre of thick custard
20 min – Prep Time
50 min – Cook Time
6 Servings
Step One: To make Caramel Custard, place the Wicked Caramel Dip in a small saucepan over low heat, stirring until the caramel becomes runny.
Step Two: In a heatproof jug poor custard and caramel sauce together, stir and microwave until hot.
Step Two: In a heatproof jug poor custard and caramel sauce together, stir and microwave until hot.
Step Three: Remove crusts from bread and cut each slice into 4 triangles.
Step Four: Grease 6 ramekins or heatproof cups or a shallow 30cm baking dish with a little butter.
Step Five: Interweave the bread slices with the apple slices in the prepared ramekins.
Step Six: Sprinkle with dried sultanas and pour the caramel custard over the top.
Step Seven: Let stand for at least 30 minutes or chill for up to 24 hours and bring back to room temperature before cooking.
Step Eight: When ready to serve, preheat oven to 160 degrees. Bake the bread puddings until golden brown.
Step Nine: Serve hot or at room temperature. Serve with vanilla ice-cream or with pouring cream on the side.
