Recipes for "caramel bread pudding"

Gather all ingredients.

Combine cinnamon, 3 tablespoons of the brown sugar, and 2 tablespoons of the butter in a large skillet. Cook over low, whisking constantly, until sauce is well combined, 1 to 2 minutes.

Place bananas in an even layer directly over sauce. Cook over medium-low, flipping and stirring banana slices once halfway through, until bananas are golden brown and softened, about 6 minutes total.

Set aside 1/2 cup of the banana mixture in a small bowl; stir in walnuts.

Mash banana mixture in skillet with a potato masher, over medium-low, until thick and mostly smooth, 1 to 2 minutes. Stir in rice, salt, nutmeg, 1 1/2 cups of the milk, and remaining 2 tablespoons brown sugar. Cook over medium heat, stirring often, until thickened and most of the liquid is absorbed, about 5 minutes.

Whisk together egg yolk and remaining 1/2 cup milk in a small bowl until well combined. Stirring constantly, slowly drizzle into egg mixture. Cook, stirring constantly, until pudding has thickened slightly and an instant-read thermometer reaches 165 degrees F (73 degrees C), about 2 minutes. Remove skillet from heat; stir in vanilla and remaining 2 tablespoons butter until creamy and glossy, 1 to 2 minutes.

Divide pudding evenly between 2 bowls and top each bowl with 1/4 cup of the reserved banana mixture. Serve with maple syrup, and garnish with cinnamon just before serving, if desired. Serve warm, or let cool completely to room temperature before chilling overnight to serve cold.

Preheat the oven to 325 degrees F (165 degrees C). Spray an 8-inch square baking dish with nonstick cooking spray. Place cubed bread inside of dish and set aside.

Bring milk, cardamom pods, allspice berries, cinnamon, and nutmeg to a simmer in a saucepan over medium-low heat; simmer for about 5 minutes. Remove from heat and let cool for 15 minutes. Strain milk into a bowl to remove large spices.

Heat 4 tablespoons butter in a saute pan over medium-high heat. Saute apple in the hot butter until tender, about 5 minutes. Turn off heat and add 1 cup brown sugar, vanilla extract, and caramel extract. Stir until sugar is melted. Pour over bread cubes and toss until evenly distributed.

Beat eggs and cooled, spiced milk together in a mixing bowl using an electric mixer. Pour over the bread mixture. Allow bread to soak up mixture, 10 to 15 minutes, lightly tapping down bread cubes as needed so egg mixture can soak in.

Sprinkle remaining 1/4 cup brown sugar over the bread pudding. Melt remaining butter in a microwave-safe dish in a microwave, 15 to 30 seconds. Drizzle over brown sugar.

Bake in the preheated oven until set and a toothpick inserted into the center comes out clean, 45 to 60 minutes. Serve warm or cold.