Ingredients: |
Ingredients: 10 C STALE Challah or French bread, cubed
1/2 C light brown sugar
1/4 C sugar
4 T butter melted
1 T vanilla
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt
5 large eggs
1 1/2 C whole milk
1 C heavy cream
1 C raisins, optional
2 T butter cold, cut into small pieces
2 T sanding sugar for topping
SAUCE
4 T butter
4 T light brown sugar
4 T granulated sugar
4 T heavy cream
1/8 tsp salt
1 tsp vanilla extract
|
Directions: |
Directions:Preheat oven to 375 degrees. Butter a 2 ½ qrt dish. Cut bread into 1” cubes and set aside.
In a large mixing bowl, combine sugars, melted butter, vanilla, cinnamon, nutmeg and salt and whisk until well combined. Add light brown sugar, sugar, butter, vanilla, cinnamon, nutmeg, and salt. Add eggs and whisk well. Add milk and heavy cream and whisk until mixture is well combined. Place bread pieces in a large mixing bowl and pour egg mixture evenly over bread. Gently toss with a spatula until bread is thoroughly coated with the custard. Pour evenly into 2.5 qt casserole dish. Dot the top of the bread with additional butter. If desired, sprinkle the entire surface evenly with sanding sugar.
Transfer to center rack of oven and bake for 50-55 minutes. The surface will be browned and the center will still be slightly jiggly when finished baking. Prepare sauce while the pudding cools.
In a small saucepan, combine butter, sugars, heavy cream, and salt. Heat over medium-low heat, stirring often, until sugar is melted. Increase heat to medium and bring mixture to a boil, stirring often. When mixture reaches a full rolling boil, remove from heat, add vanilla, and stir well. Allow mixture to cool for about 10 minutes. It will thicken as it cools.
Drizzle half the sauce over the surface of the pudding, reserving the rest for serving on the side. |
This recipe for Bread Pudding is from