Rediscover the charm of classic desserts with this scrumptious bread pudding, ingeniously crafted using leftover pastries such as croissants, muffins, and sponge cake. This recipe transforms day-old baked goods into a luxurious dessert, soaked in a rich, cinnamon and lemon-infused custard, and topped with a homemade golden caramel sauce. It’s a brilliant way to minimize waste while enjoying a truly decadent treat.
Why You’ll Love This: This bread pudding isn’t just delicious; it’s also incredibly comforting, with warm notes of cinnamon and subtle hints of lemon and rum. The texture is wonderfully creamy and custardy, with soft, soaked pieces of pastries creating a delightful contrast in every bite. The caramel sauce adds a rich, buttery finish that perfectly complements the gentle spices and bright flavors within the pudding.
Perfect Occasion: Ideal for holiday dinners, family gatherings, or as a special treat during the colder months, this bread pudding can serve as a heartwarming dessert that feels both festive and comforting. It’s also a fantastic option for potlucks or buffet-style meals, where guests can enjoy a scoopful of warm, caramel-drenched delight.
Decoration Tips: To dress up this rustic dessert, drizzle additional caramel sauce on top right before serving. A sprinkle of powdered cinnamon or a few lemon zest curls can add visual appeal and enhance the flavor. For a festive touch during the holidays, garnish with star anise or a cinnamon stick. Serving it with a dollop of whipped cream or a scoop of vanilla ice cream can make it even more indulgent.
Ingredients:
- 150-200 grams of leftover pastries (like sponge cake, muffins, croissants), cut into small pieces
- 6 large eggs
- 200 grams of sugar
- 750 ml of milk
- 1 cinnamon stick
- Lemon peel
- A splash of rum (optional)
For the Caramel:
- 150 grams of sugar
- 2 tablespoons of water
- A few drops of lemon juice
- Start by infusing the milk with the cinnamon stick and lemon peel. Heat the milk in a saucepan until it’s just about to simmer, then remove from heat and let it cool to room temperature.
- In a separate bowl, whisk the eggs and sugar together until well combined. Gradually stir in the cooled, infused milk and a splash of rum, if using.
- Gently fold the pastry pieces into the milk and egg mixture, allowing them to soak and become slightly spongy.
- For the caramel, in a saucepan, combine the sugar, water, and lemon juice. Cook over medium heat without stirring, letting the mixture turn into a light golden caramel.
- Carefully pour the hot caramel into your chosen mold, tilting it to coat the bottom and sides evenly. Allow the caramel to set by cooling it down.
- Pour the custard and pastry mixture over the set caramel in the mold.
- Bake in a water bath at 190 degrees Celsius (374 degrees Fahrenheit) with only the lower heat on, for about 55 minutes.
- Allow the pudding to cool, then refrigerate for at least 8 hours, preferably overnight.
- To serve, carefully invert the pudding onto a plate.
Enjoy this delectable upcycled bread pudding, where every spoonful offers the perfect blend of sweetness, spices, and rich caramel—an enjoyable way to bring new life to leftover pastries!
