A yummy version of bread pudding, especially if you're a fan of salted caramel. It's delicious with or without the sauce.
Start this recipe with the Creme Anglaise because it needs to refrigerate for at least 4 hours.
Heat cream in a medium saucepan over medium heat just until bubbles and steam appear (do not boil). Remove from heat.
Whisk together sugar and egg yolks in a medium bowl until blended. Gradually add heated cream to egg mixture, whisking constantly. Return mixture to saucepan. Cook over medium heat, whisking constantly, 6 minutes or until mixture thinly coats the back of the spoon. While whisking make sure to get in the edges of the saucepan or you will have curdled eggs. If you notice clumps in your sauce it can be strained to remove the small pieces. Pour mixture into a chilled bowl. Stir in vanilla. Place plastic wrap directly onto sauce, and chill at least 4 hours. Mixture will thicken a bit as it cools. Stir in bourbon or rum just before serving.
Preheat oven to 350(F) degrees.
To prepare bread pudding, cut bread into cubes and place in a large mixing bowl. In a separate bowl; mix evaporated milk, half n half cream, milk, granulated sugar, bourbon, vanilla, cinnamon, salt and eggs and whisk well. Add custard mixture to bread cubes. Let stand while making the caramelTo prepare caramel sauce, combine brown sugar, 3 tablespoons bourbon, and butter in a small saucepan over medium-high heat; bring to a boil. Simmer 2 minutes or until sugar dissolves, stirring frequently. Stir in 6 tablespoons half-n-half, simmer 10 minutes or until reduced to about 1 cup. Remove pan from heat. Stir in remaining 2 tablespoons half-n-half, 1 teaspoon vanilla, and 1/4 tsp salt. Keep warm.
Spray individual gratin cups (about 10) or a large casserole dish with cooking spray. Spoon bread mixture into dish(es) until about half full. Pour a couple tablespoons of caramel sauce onto the bread then sprinkle lightly with Kosher salt. Top with bread mixture until dish is full then drizzle with another couple tablespoons of caramel sauce. Do again for each dish, if using gratin cups. (You should use just about all of the caramel sauce.)
Bake at 350(F) for 45 minutes or until a knife inserted in the center comes out clean. I start checking at about 25 minutes just to make sure it doesn't dry out because ovens vary.
Serve warm with Creme Anglaise.
I used full-fat everything because I would rather have the good stuff in moderation, but you could easily substitute low-fat items.
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Serving Size: 1 Serving (255g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 552 | ||
Calories from Fat: 302 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 33.5g | 45 % | |
Saturated Fat 15.7g | 78 % | |
Monounsaturated Fat 12.3g | ||
Polyunsanturated Fat 3.4g | ||
Cholesterol 913.2mg | 281 % | |
Sodium 252.5mg | 9 % | |
Potassium 350.8mg | 9 % | |
Total Carbohydrate 37.7g | 11 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 37.5g | ||
Protein 18.9g | 27 % | |
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. |
Calories per serving: 552
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