Caramel bread pudding
Found some left over white bread in the pantry. Who doesn't love a bread pudding with a custard texture?
Caramel bread pudding
Found some left over white bread in the pantry. Who doesn't love a bread pudding with a custard texture?
Cooking Instructions
- 1
Preheat the oven to 350°F.
- 2
Heat 750ml milk in a pan and add 1 cup of sugar. Heat the milk at medium low, only until the sugar dissolves. Reserve remaining milk to add in the bread mixture; to adjust the desired consistency.
- 3
Add 1 cup sugar to a heavy bottomed pan with 2 tablespoons of water and caramelize the sugar. Butter the baking dish with a pantry brush and pour the caramelized sauce to it. Spread the sauce all over the edges. Refrigerate the baking dish for 10 minutes for the sauce to set.
- 4
In a large mixing bowl add the bread slices, milk sugar mixture, vanilla extract, raisins (optional) and the eggs. Stir and mash the mixture until the bread slices are super smooth.
- 5
Pour the mixture on the top of the caramelized sauce in the baking dish. Create a double boiler by keeping the baking dish on a large baking dish. Fill the large baking dish halfway through hot water.
- 6
Cover the small baking dish with aluminium foil and let it cook for 50 minutes. After that remove the aluminium foil and the double boiler and bake for 15 minutes . Baking is done when the knife inserted in the pudding comes out clean. Give it a 30 minutes to set. Use a plate to remove the pudding from the dish.
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