Bread Pudding with Caramel Sauce
, Serves 8
Cubed bread soaked in a cinnamon-vanilla custard, baked until set, then drizzled with warm brown sugar caramel.
| prepPreheat oven to 350°F / 175°C | |||||
| prepGrease a 2.5-quart / 2.5 L baking dish | |||||
| 3 large eggs | Whisk custard | Combine bread & raisins, pour custard over | Transfer to dish, drizzle butter | Bake 350°F / 175°C, 35-40 min | Drizzle sauce over pudding, serve warm |
| 415 ml half and half (or light cream) | |||||
| 50 g brown sugar | |||||
| 50 g granulated sugar | |||||
| 1 tsp vanilla extract | |||||
| 1 tsp cinnamon | |||||
| 10 slices thick-sliced bread, cut in 1-inch / 2.5 cm cubes (stale or slightly dried) | |||||
| 75 g raisins | |||||
| 30 g butter, melted | |||||
| 130 g brown sugar (for the sauce) | Boil sugar & butter 1 min, whisking | Whisk in cream, cool slightly | |||
| 55 g butter (for the sauce) | |||||
| 60 ml heavy whipping cream (for the sauce) | |||||
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