Bluewater Bread Pudding With Caramel Sauce
Serves: 4
Gabriella Kub
1 January 1970
Based on User reviews:
46
Spice
50
Sweetness
49
Sourness
37
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
450 g
Dark Brown Sugar1 cup
Whipping Cream1 cup
Light Corn Syrup2.5 cups
Whole Milk1 cup
Sugar4 large
Egg4 large
Egg Yolk1 tbsp
Vanilla Extract1 tsp
Ground Nutmeg1 tsp
Salt1 cup
Currants (dried)Directions:
1
For sauce: Whisk all ingredients in heavy large saucepan to blend
2
Whisk over medium-high heat until beginning to boil
3
Reduce heat to medium-low
4
Simmer until sauce is thick enough to coat spoon, whisking occasionally, about 25 minutes
5
(Can be made 3 days ahead
6
Cool
7
Cover and refrigerate
8
Rewarm over low heat before serving
9
) Whisk all ingredients in heavy large saucepan to blend
10
Whisk over medium-high heat until beginning to boil
11
Reduce heat to medium-low
12
Simmer until sauce is thick enough to coat spoon, whisking occasionally, about 25 minutes
13
(Can be made 3 days ahead
14
Rewarm over low heat before serving
15
) For pudding: Preheat oven to 350°F
16
Butter 11x7-inch glass baking dish
17
Combine milk, cream, sugar, eggs, egg yolks, vanilla, nutmeg, and salt in large bowl; whisk to blend well
18
Spread 1 side of each bread slice with butter
19
Arrange 6 slices, buttered side up, in single layer in prepared dish, trimming to fit
20
Sprinkle with currants
21
Top with remaining bread slices, buttered side up
22
Pour custard through sieve over bread in dish
23
Let stand 15 minutes, occasionally pressing bread into custard
24
Place pudding in dish in 13x9x2-inch metal baking pan
25
Pour enough hot water into pan to come halfway up sides of pudding dish
26
Place in oven
27
Bake pudding until set in center and golden on top, about 45 minutes
28
Remove pudding from water bath
29
Serve warm or at room temperature with warm caramel sauce
30
Preheat oven to 350°F
31
Butter 11x7-inch glass baking dish
32
Combine milk, cream, sugar, eggs, egg yolks, vanilla, nutmeg, and salt in large bowl; whisk to blend well
33
Spread 1 side of each bread slice with butter
34
Arrange 6 slices, buttered side up, in single layer in prepared dish, trimming to fit
35
Sprinkle with currants
36
Top with remaining bread slices, buttered side up
37
Pour custard through sieve over bread in dish
38
Let stand 15 minutes, occasionally pressing bread into custard
39
Place pudding in dish in 13x9x2-inch metal baking pan
40
Pour enough hot water into pan to come halfway up sides of pudding dish
41
Place in oven
42
Bake pudding until set in center and golden on top, about 45 minutes
43
Remove pudding from water bath
44
Serve warm or at room temperature with warm caramel sauce
45
Cool
46
Cover and refrigerate