Bread Pudding With Caramel Sauce Popular Recipes

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Thursday, 3 October 2019

Bread Pudding With Caramel Sauce

"Bread pudding with its own caramel sauce. The best thing else wished is maybe a few ice cream. So suitable!"

Ingredients :

eight eggs
2 cups milk
2 cups heavy whipping cream
1 1/2 cups white sugar
1/four cup rum
2 teaspoons vanilla extract
1/four teaspoon salt
1 loaf Italian bread, reduce into 1-inch cubes
1 cup white sugar
1/2 cup water
half teaspoon vinegar
1/4 cup water
1/four cup butter

Instructions :

Prep : 20M	Cook : 8M	Ready in : 3H

Beat eggs in a huge bowl with an electric mixer on medium velocity till foamy, 2 to three mins. Beat in milk, cream, 1 1/2 cup sugar, rum, vanilla extract, and salt till mixture is thoroughly mixed. Gently stir bread cubes into the egg mixture to coat. Let bread soak till the egg mixture has been absorbed, approximately 1 hour; stir occasionally.
Dissolve 1 cup sugar with half cup water and vinegar in a heavy saucepan. Place over high warmth and cook without stirring until the sugar aggregate is dark amber in color, about 10 minutes. Remove from heat and let cool until it stops bubbling. Gradually stir 1/4 cup water into the syrup, approximately 1 tablespoon at a time, stirring until water is integrated.
Pour warm sauce into a 9x9-inch baking pan and swirl the pan so the caramel sauce coats the lowest and facets of the pan. Let caramel sauce set, approximately 15 mins. Coat internal of baking dish and caramel layer with butter. Transfer soaked bread cubes and any closing liquid into the baking dish over caramel sauce and lightly press bread cubes together. Cover pan with parchment paper.
Preheat oven to 350 ranges F (175 stages C).
Place baking pan into a massive roasting pan and pour enough boiling water into the roasting pan to attain midway up the sides of the baking pan.
Bake inside the preheated oven until a knife inserted into the middle of the pudding comes out clean, approximately 1 hour and 15 minutes. Let stand for 5 to ten minutes. Run a knife across the out of doors of the pan and invert pudding and caramel sauce onto a serving platter.

Notes :

Reynolds® parchment may be used for easier cleanup/removal from the pan.

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