Blender Bread Pudding
Blender Bread Pudding
Ingredients
For the Bread Pudding
- 300 grams bread, torn into pieces
- 2 1/2 cups milk
- 28 ounces condensed milk
- 3 eggs
- 2 tablespoons vanilla extract
For the Caramel
- 1 cup sugar
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 15 min•🌡️ 400
- 2
Place the torn bread pieces into a blender.
⏱️ 1 min
- 3
Add the milk, condensed milk, eggs, and vanilla extract to the blender with the bread.
⏱️ 2 min
- 4
Blend all ingredients until smooth and well combined.
⏱️ 2 min
- 5
Place a medium pan over medium-high heat. Add the sugar to the pan and let it cook, stirring occasionally, until a deep golden caramel forms. Be careful not to burn it.
⏱️ 5 min
- 6
Carefully pour the hot caramel into an angel cake pan. Swirl the pan to coat the bottom and sides evenly with the caramel. Allow the caramel to cool and harden slightly.
⏱️ 3 min
- 7
Pour the blended bread pudding batter into the caramel-lined angel cake pan.
⏱️ 1 min
- 8
Cover the angel cake pan tightly with aluminum foil.
⏱️ 1 min
- 9
Place the covered cake pan in a large pot. Carefully add 3 inches of water into the large pot, creating a water bath around the cake pan.
⏱️ 2 min
- 10
Cover the large pot with a lid and bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center comes out clean. The top of the pudding should be mildly firm to the touch.
⏱️ 35 min•🌡️ 400
- 11
Remove the bread pudding from the oven and the water bath. Let it cool completely at room temperature.
⏱️ 60 min
- 12
Once cooled, refrigerate the bread pudding overnight (at least 8 hours) before serving to allow it to set properly and for the flavors to meld.
⏱️ 660 min
Kitchen Tools
Nutrition Facts (per serving)
Blender Bread Pudding
For the Bread Pudding
- 300 grams bread, torn into pieces
- 2 1/2 cups milk
- 28 ounces condensed milk
- 3 eggs
- 2 tablespoons vanilla extract
For the Caramel
- 1 cup sugar
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 15 min•🌡️ 400 - 2
Place the torn bread pieces into a blender.
⏱️ 1 min - 3
Add the milk, condensed milk, eggs, and vanilla extract to the blender with the bread.
⏱️ 2 min - 4
Blend all ingredients until smooth and well combined.
⏱️ 2 min - 5
Place a medium pan over medium-high heat. Add the sugar to the pan and let it cook, stirring occasionally, until a deep golden caramel forms. Be careful not to burn it.
⏱️ 5 min - 6
Carefully pour the hot caramel into an angel cake pan. Swirl the pan to coat the bottom and sides evenly with the caramel. Allow the caramel to cool and harden slightly.
⏱️ 3 min - 7
Pour the blended bread pudding batter into the caramel-lined angel cake pan.
⏱️ 1 min - 8
Cover the angel cake pan tightly with aluminum foil.
⏱️ 1 min - 9
Place the covered cake pan in a large pot. Carefully add 3 inches of water into the large pot, creating a water bath around the cake pan.
⏱️ 2 min - 10
Cover the large pot with a lid and bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center comes out clean. The top of the pudding should be mildly firm to the touch.
⏱️ 35 min•🌡️ 400 - 11
Remove the bread pudding from the oven and the water bath. Let it cool completely at room temperature.
⏱️ 60 min - 12
Once cooled, refrigerate the bread pudding overnight (at least 8 hours) before serving to allow it to set properly and for the flavors to meld.
⏱️ 660 min