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Name: Omaha Caramel Bread Pudding
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12
Cuisine: American
Ingredients: 2 c Heavy cream; 8 c Loosely packed cubed (1/2; 3 c milk; 9 lg Eggs; Heavy cream for serving; 3/4 c Sugar; 3/4 ts Salt; 3/4 c Packed dark or light brown; 1 1/2 ts Pure vanilla extract; 2 tb Pure vanilla extract; 30 Caramel candies such as; 1 1/2 ts Ground cinnamon

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INGREDIENTS

2 c Heavy cream
BREAD PUDDING
8 c Loosely packed cubed ; (1/2
3 c milk
9 lg Eggs
Heavy cream ; for serving
3/4 c Sugar
3/4 ts Salt
3/4 c Packed dark ; or light brown
1 1/2 ts Pure vanilla extract
2 tb Pure vanilla extract
CARAMEL TOPPING
30 Caramel candies ; such as
1 1/2 ts Ground cinnamon

To 16

INSTRUCTIONS

Recipe is from the Garden Cafe in Omaha, Nebraska as published in _Classic Home Desserts_ by Richard Sax. Note that you can halve this recipe and bake in an 8-inch square pan. 1. Bread Pudding: Place the bread cubes in a 13 x 9-inch baking dish; set aside. Heat the milk and cream in a large saucepan until hot. 2. In a large bowl, whisk the eggs, brown and white sugars, cinnamon, vanilla and salt. Slowly whisk in the hot milk mixture. Pour the mixture over the bread cubes and let stand for 10 to 20 minutes so that the bread absorbs the liquid. Press the bread cubes into the custard with a spatula once or twice. 3. Meanwhile, preheat the oven to 350 F, with a rack in the center. 4. Bake the pudding until the custard is set but still slightly wobbly in the center, usually about 40 minutes. Cool on a wire rack. 5. Caramel Topping: While the pudding is cooling, melt the caramels in a heavy saucepan over low heat, stirring until smooth. Remove from the heat and stir in the vanilla. While the pudding is still warm, drizzle a random pattern of thin lines of the hot caramel over the surface of the pudding. (At the Garden Cafe, the pudding is topped with a thick, even coating of caramel; Sax likes it drizzled lightly, but you decide. To make an even coating like the cafes, use about 40 caramels.) Do not touch or disturb the surface of the pudding, or you will tear it. If the caramel in the pan gets too hard as you are working, rewarm it over low heat. 6. To serve, rewarm the pudding in a 325 F oven before serving, to soften the caramel. You can also cut squares of the pudding and warm then in individual ovenproof serving dishes. If you like, drizzle each serving with a little cream. Posted to EAT-L Digest 08 Mar 97 by Felicia Pickering on Mar 8, 1997

NOTES

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Omaha Caramel Bread Pudding

2 c Heavy cream
 BREAD PUDDING
8 c Loosely packed cubed (1/2
3 c milk
9 lg Eggs
 Heavy cream for serving
3/4 c Sugar
3/4 ts Salt
3/4 c Packed dark or light brown
1 1/2 ts Pure vanilla extract
2 tb Pure vanilla extract
 CARAMEL TOPPING
30 Caramel candies such as
1 1/2 ts Ground cinnamon

Recipe is from the Garden Cafe in Omaha, Nebraska as published in _Classic  Home Desserts_ by Richard Sax. Note that you can halve this recipe and bake  in an 8-inch square pan.    1. Bread Pudding: Place the bread cubes in a 13 x 9-inch baking dish; set  aside. Heat the milk and cream in a large saucepan until hot.    2. In a large bowl, whisk the eggs, brown and white sugars, cinnamon,  vanilla and salt. Slowly whisk in the hot milk mixture. Pour the mixture  over the bread cubes and let stand for 10 to 20 minutes so that the bread  absorbs the liquid. Press the bread cubes into the custard with a spatula  once or twice.    3. Meanwhile, preheat the oven to 350 F, with a rack in the center.    4. Bake the pudding until the custard is set but still slightly wobbly in  the center, usually about 40 minutes. Cool on a wire rack.    5. Caramel Topping: While the pudding is cooling, melt the caramels in a  heavy saucepan over low heat, stirring until smooth. Remove from the heat  and stir in the vanilla. While the pudding is still warm, drizzle a random  pattern of thin lines of the hot caramel over the surface of the pudding.  (At the Garden Cafe, the pudding is topped with a thick, even coating of  caramel; Sax likes it drizzled lightly, but you decide. To make an even  coating like the cafes, use about 40 caramels.) Do not touch or disturb  the surface of the pudding, or you will tear it. If the caramel in the pan  gets too hard as you are working, rewarm it over low heat.    6. To serve, rewarm the pudding in a 325 F oven before serving, to soften  the caramel. You can also cut squares of the pudding and warm then in  individual ovenproof serving dishes. If you like, drizzle each serving with  a little cream. Posted to EAT-L Digest 08 Mar 97 by Felicia Pickering  <MNHAN063@SIVM.SI.EDU> on Mar 8, 1997

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Nutrition

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Serving Size: 1 To 16 (293g)
Recipe Makes: 12

Calories: 577
Calories from Fat: 252 (44%)

Amt Per Serving		% DV

	Total Fat 27.9g	37 %
	Saturated Fat 11.1g	55 %
	Monounsaturated Fat 9.7g
	Polyunsanturated Fat 3.6g
Cholesterol 822.9mg		253 %
Sodium 326.7mg		11 %
Potassium 343.4mg		9 %
Total Carbohydrate 56.8g		17 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 56.5g
Protein 25.5g		36 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 577

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