Tuesday, January 14, 2014

♥ Caramel Bread Pudding with Rich Caramel Sauce




Warning:  For anyone who might have gotten lost while looking for a low calorie, low fat, low carb, low sugar or low anything else, RUN!  This recipe is for those who like to indulge in the good things in life ...in moderation of course.

Caramel Bread Pudding with Rich Caramel Sauce

1 1/4 cups (packed) dark brown sugar
4 1/2 cups 1-inch cubes brioche, preferably stale with crust removed
7 large eggs
2 cups heavy whipping cream
1 cup whole milk
2 tablespoons sugar
2 teaspoons vanilla extract
1/4 teaspoon freshly grated nutmeg
2 pinches of salt

Spread brown sugar evenly in bottom of 8 x 8 x 2-inch glass baking dish (or other 9- to 10-cup dish). Sprinkle bread cubes evenly over. Combine eggs, cream, milk, 2 tablespoons sugar, vanilla, nutmeg, and salt in large bowl; whisk to blend well. Pour custard through sieve over bread in dish. Let pudding stand 30 minutes, occasionally pressing on bread to submerge.

Position rack in center of oven and preheat to 350°F. Place baking dish in roasting pan. Pour enough lukewarm water into roasting pan to come halfway up sides of baking dish. Bake pudding until set, brown on top, and small knife inserted into center comes out clean, about 1 hour 15 minutes. Let cool in water 20 minutes. Spoon bread pudding into dessert bowls and serve warm. Top with nuts and caramel sauce. Serve warm or at room temperature with caramel sauce. See recipe below.

Rich Caramel Sauce

1 cup white sugar
6 tablespoon good quality unsalted butter (use Kerry Gold if you can find it)
1/2 cup heavy cream (double cream)
1 teaspoon Sea Salt or Fleur de Sel
1/2 cup walnuts or pecans

Add the dry sugar in a heavy bottomed saucepan and cook on low until it melts. Keep swirling the pan so that the sugar can cook evenly. Once the sugar has reached a deep brown color, remove from heat and add all the butter. It will foam up, so make sure you're using a pan with high sides. Stir until it's completely melted into the sugar. Next, pour in the cream and whisk in until you have a consistent sauce. Stir in half the salt.
Let it cool completely. Stir in the remaining salt.

Caramel Sauce can be stored in a jar in the refrigerator for up to two weeks. Great over bread puddings, cake, ice cream, etc.




 Photographs are copyrighted and the property of ©Welcome Home 2014.











No comments :

Post a Comment