Culinary Cooking and Concepts
Chef Katie Chapman, Pastry Chef, The University Club of MSU
Featured Food: U Club Classics Yield: 8-10 servings


  • Bread Pudding:
  • ¾ c. sugar
  • 4 eggs
  • 2 c. half and half
  • 2 c. milk
  • 1 T. vanilla
  • 10-12 oz. cinnamon-pecan rolls or cinnamon swirl bread, chopped (about 7-8 cups)
  • Caramel Sauce:
  • ½ c. caramel (store bought caramel topping)
  • 4 c. heavy cream


For the bread pudding: 

In a bowl, whisk together sugar and egg yolks. Add in the half and half, milk and vanilla and whisk together until no lumps. Spread chopped bread evenly in a 9 by 13-inch baking dish. Pour custard mix over the top. Let sit for 20 minutes. With your hands, break and smoosh apart the pieces of bread.

Preheat oven to 350°F. Bake for 35-40 minutes. Test for doneness by jiggling the pan. Bake until middle doesn’t wiggle.

For the caramel sauce:

On the stove, heat caramel and heavy cream until warm and mixed. Pour over bread pudding. Let sit for 10 minutes before serving.  

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