Recipe: Fried Bread Pudding with Salted Caramel Sauce

You read that right, “Fried Bread Pudding.”  Because in the South we fry everything.  This cooking method is all about texture – a very crunchy exterior with a smooth, creamy interior.  It’s rare that ever make bread pudding without a hard sauce; after all bread pudding isn’t supposed to be food it’s a very thick cocktail.  However, for this bread pudding I incorporate a trend that I admit to being a fan of – salted caramel. If you’ve been looking for an easy Wow! dish for Christmas or New Years here you go.

Fried Bread Pudding with Salted Caramel Sauce
Recipe Type: Dessert
Author: Stuart Reb Donald
Prep time: 5 hours
Cook time: 2 mins
Total time: 5 hours 2 mins
Serves: 15
Ingredients
  • 2 cups demarerra sugar
  • 5 large beaten eggs
  • 2 cups milk
  • 2 teaspoons vanilla extract
  • 3 cups French bread, cubed and stale
  • 1/2 cup store bought or homemade caramel sauce
  • Seat salt to taste
Instructions
  1. Line a 13 by 9 by 2-inch pan with wax paper.
  2. Add bread to wax paper-covered pan.
  3. Whisk together the sugar, eggs and milk in a bowl then mix in the vanilla. Pour over cubed bread and set aside for about 10 minutes.
  4. Place pan in freezer for up to one hour.
  5. Remove from freezer and cut into 1″ pieces then return to freezer for at least four hours.
  6. Preheat the deep fryer to 350 degrees (American).
  7. Break apart frozen bread pudding into individual 1″ pieces then place into fryer basket and fry for about two minutes.
  8. Drain for a few seconds then plate drizzled with caramel sauce and sprinkle with sea salt.

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Stuart is a celebrity chef, food activist and award-winning food writer. He penned the cookbooks Third Coast Cuisine: Recipes of the Gulf of Mexico, No Sides Needed: 34 Recipes To Simplify Life and Amigeauxs - Mexican/Creole Fusion Cuisine. He hosts two Internet cooking shows "Everyday Gourmet" and "Little Grill Big Flavor." His recipes have been featured in Current, Lagniappe, Southern Tailgater, The Kitchen Hotline and on the Cooking Channel.

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Stuart’s Honors & Awards
2015 1st Place Luck of the Irish Cook-off
2015 4th Place Downtown Cajun Cook-off
2015 2nd Place Fins' Wings & Chili Cook-off
2014 2015 4th Place LA Gumbo Cook-off
2012 Taste Award nominee for best chef (web)
2012 Finalist in the Safeway Next Chef Contest
2011 Taste Award Nominee for Little Grill Big Flavor
2011, 12 Member: Council of Media Tastemakers
2011 Judge: 29th Chef's of the Coast Cook-off
2011 Judge: Dauphin Island Wing Cook-off
2011 Cooking Channel Perfect 3 Recipe Finalist
2011 Judge: Dauphin Island Gumbo Cook-off
2011 Culinary Hall of Fame Member
2010 Tasty Awards Judge
2010 Judge: Bayou La Batre Gumbo Cook-off
2010 Gourmand World Cookbook Award Nominee
2010 Chef2Chef Top 10 Best Food Blogs
2010 Denay's Top 10 Best Food Blogs
2009 2nd Place Bay Area Food Bank Chef Challenge
2008 Tava: Discovery Contest Runner-up
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