Caramelized Bread Pudding Delight
Components
Regarding the Bread Pudding:
- Six cups cubed day-old bread, like challah or brioche
- Four big eggs
- two glasses of milk
- One cup of heavy cream
- 1 cup of sugar, granulated
- One teaspoon vanilla extract
- 1 teaspoon powdered cinnamon
- One-fourth teaspoon salt
- 1/2 cup chocolate chips or raisins, if desired
For the Sauce (Caramel):
- 1 cup of sugar, granulated
- one-fourth cup water
- Half a cup of heavy cream
- One tablespoon unsalted butter
- One teaspoon vanilla extract
- A dash of salt
Guidelines
1. Turn on the oven:
- Set the oven temperature to 350°F (175°C). Butter a 9 x 13-inch baking dish.
2. Get the bread pudding ready.
- Mix the eggs, heavy cream, milk, sugar, vanilla extract, cinnamon, and salt thoroughly in a sizable basin.
- When the bread cubes are added to the liquid, carefully fold them in until they are completely saturated. If desired, incorporate chocolate chips or raisins. Give it time to absorb—roughly fifteen minutes.
3. Cook:
- After the baking dish has been prepped, pour in the bread mixture and distribute it evenly. Bake for 45 to 50 minutes, or until the center is set and the top is golden brown. Inserting a knife should result in a clean cut.
4. Prepare the Sauce de Caramel:
- Make the caramel sauce while the bread pudding bakes. Heat water and sugar in a pot over a medium flame. After the sugar dissolves, stir.
- Once it begins to boil, reduce the heat, and let it cook for 5 to 7 minutes, or until it becomes deeply amber in color. To avoid burning, keep a constant eye on things.
- Take off the heat and gradually whisk in the butter, heavy cream, salt, and vanilla extract. Be careful—the mixture can bubble up!
5. Present:
- After baking, let the bread pudding cool somewhat. Drizzle with caramel sauce and serve warm.
Savor your Delightful Caramelized Bread Pudding—a wonderful treat for any occasion!