Saturday, March 14, 2009

Bread Pudding with Caramel Sauce

Perfect inexpensive dessert that uses that leftover bread!

1 cup each of whole milk & heavy cream (or 2 cups half & half)
1/4 cup butter
2/3 cup sugar (white or brown, depending on taste preference)
3 eggs
1 cinnamon stick
Pinch of ground nutmeg
1 teaspoon vanilla extract
3 cups bread, (french bread works best)-leave the crust on.
1/2 cup raisins (optional)

1. In medium saucepan, over medium heat, heat milk/cream (or half & half) with cinnamon stick, just until film forms over top.Remove from heat and put lid on and let cinnamon infuse.
2. Combine butter and milk, stirring until butter is melted. Cool to lukewarm.
3. Combine sugar, eggs, nutmeg, and vanilla. Beat with an electric mixer at medium speed for 1 minute. Slowly add milk mixture.
4. Cut bread into 1/4 inch thick slices. Cut each slice into quarters, setting aside the rounded top pieces
5. Place bread in a lightly greased 9 by 12 inch gratin dish or glass baking dish. Arrange the reserved bread tops on top in a decorative pattern.
6.Pour mixture all over bread and press firmly so bottom layer of bread absorbs mixture.
7. Let sit about 20 minutes to allow bread to soak up as much a possible.
8. Sprinkle with raisins if desired.
9. Bake at 350 degrees F for 45 to 50 minutes or until set.

Serve warm with a drizzle of caramel sauce. The best parts are the sides and the top, crunchy and so tasty!

-2 cups of brown sugar
-4 cups of golden corn syrup
-1/2 pound of salted butter
-1 (10oz) of sweetened concentrated milk
-Melt first 3 ingredients on low heat in a saucepan, do not boil.
-Remove from heat when all melted and mixed well.
-Add the milk and your favorite extract, vanilla or maple..while constantly mixing.
Refrigerate, will keep in airtight container in the fridge for a few months.

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