Cinnamon Toast Pudding With Caramel Sauce Recipe

Name: Cinnamon Toast Pudding With Caramel Sauce
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: Serves 1 or more
Ingredients: 6-8 slices white bread; 6-8 tablespoons butter, 4 tablespoons unsalted butter, plus more for buttering dish; 1 and 5/12 cups granulated sugar; 1 teaspoon ground cinnamon; 2 cups whole milk; 2 pinches salt; 4 large egg substitutes; 2 teaspoons vanilla extract; 1/4 cup dark corn syrup; 1/2 cup evaporated milk

Indulge in this dreamy Cinnamon Toast Pudding with Salted Caramel Sauce, a healthier twist on a Southern classic! This easy recipe transforms simple cinnamon toast into an elegant dessert, perfect for a cozy night in or a special occasion. Sweet, comforting, and surprisingly simple to make – get ready for a taste of the South!

Prep Time 20 mins

Cook Time 55 mins

Calories 462.2 kcal

Protein 19g

Rating 5.0 (3 Reviews)

Cinnamon Toast Pudding With Caramel Sauce

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Cinnamon Toast Pudding With Caramel Sauce

6-8 slices white bread
6-8 tablespoons butter, 4 tablespoons unsalted butter, plus more for buttering dish
1 and 5/12 cups granulated sugar
1 teaspoon ground cinnamon
2 cups whole milk
2 pinches salt
4 large egg substitutes
2 teaspoons vanilla extract
1/4 cup dark corn syrup
1/2 cup evaporated milk

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How to Make Cinnamon Toast Pudding With Caramel Sauce

Preheat oven to broil.
Spread one side of each slice of bread (about 6-8 slices) evenly with 1 tablespoon of butter.
In a small bowl, combine 1/4 cup granulated sugar and 1 teaspoon ground cinnamon.
Sprinkle the cinnamon-sugar mixture evenly over the buttered side of each bread slice.
Place bread slices on a baking sheet.
Broil 4 inches from the heat for 2 minutes, or until golden brown and bubbly. Watch closely to prevent burning.
Remove from oven and let cool completely.
Cut each toast slice into 4 triangles.
Generously butter a 9-inch quiche dish.
Arrange the toast triangles, sugared side up, on the bottom and sides of the prepared dish, overlapping as needed.
In a medium saucepan, heat 2 cups whole milk over low heat until hot (do not boil).
Remove from heat. Whisk in 2/3 cup granulated sugar, a pinch of salt, 4 large egg substitutes (or 4 large eggs), and 1 teaspoon vanilla extract until sugar is completely dissolved.
Pour half of the custard mixture over the toast triangles in the quiche dish.
Let stand for 5 minutes to allow the toast to absorb some of the custard.
Pour in the remaining custard mixture.
Place the quiche dish in a larger, shallow baking pan.
Carefully pour hot water into the larger pan to a depth of 3/4 inch (this creates a water bath for even baking).
Bake in a preheated 350°F (175°C) oven for 30-35 minutes, or until a knife inserted into the center comes out clean.
Let cool slightly before serving.
**Prepare Caramel Sauce:** In a heavy saucepan, combine 1/2 cup granulated sugar, 1/4 cup dark corn syrup, 4 tablespoons (1/2 stick) unsalted butter, and a pinch of salt.
Cook over medium heat, stirring constantly, until sugar dissolves and mixture comes to a boil.
Boil, stirring constantly, for 1 minute.
Remove from heat and carefully whisk in 1/2 cup evaporated milk and 1 teaspoon vanilla extract. Be cautious as the mixture will be hot.
Serve warm Cinnamon Toast Pudding topped generously with salted caramel sauce.