This Caramel Bread Pudding is a delicious combination of custard and bread that can be used in so many ways. The recipe pairs well with CrossKeys Vineyards’ Ali d’Oro, a dessert wine, and appears in this full episode of “ Un-Wine’d,” which airs Saturdays at 1:00 p.m. on VPM PBS.
Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. To discover more recipes seen on “Un-Wine’d," please click here.
What You’ll Need:
- 1 c. brown sugar, divided
- 1 stick butter
- 1 ½ t. cinnamon, divided
- ½ tart apple, sliced
- ½ c. dried cranberries
- 5 eggs
- 2-quart baking dish
- Large mixing bowl
- 1 ½ c. milk
- ¼ c. Ali D’ Oro or alternate dessert wine
- ½ t. vanilla
- 6 large croissants, cut into cubes
- Small frying pan or saucepan
- Nonstick spray
Directions
Step 1: In a small frypan or saucepan, melt the butter and add the brown sugar and ¾ t. cinnamon. Heat until butter and sugar have melted.
Step 2: Grease a 2 quart baking dish with a non stick spray. Step 3: Pour the brown sugar mixture into the pan and spread evenly across the bottom of the pan.
Step 4: Then arrange the apple slices and cranberries in the bottom of pan as desired.
Step 5: In a large mixing bowl, beat the eggs, milk, wine and vanilla. Fold in the croissant cubes.
Step 6: Toss to evenly coat and pour into the pan over the brown sugar and butter mixture.
Step 7: For the best results, refrigerate overnight. Then heat the oven to 350 F. and bake for 35 to 45 minutes, or until a knife inserted into the center comes out clean.
Step 8: Remove from the oven and turn onto a platter or serve from the baking dish.
