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
Cool
2
Cover and refrigerate
3
For sauce: Whisk all ingredients in heavy large saucepan to blend
4
Whisk over medium-high heat until beginning to boil
5
Reduce heat to medium-low
6
Simmer until sauce is thick enough to coat spoon, whisking occasionally, about 25 minutes
7
(Can be made 3 days ahead
8
Cool
9
Cover and refrigerate
10
Rewarm over low heat before serving
11
) Whisk all ingredients in heavy large saucepan to blend
12
Whisk over medium-high heat until beginning to boil
13
Reduce heat to medium-low
14
Simmer until sauce is thick enough to coat spoon, whisking occasionally, about 25 minutes
15
(Can be made 3 days ahead
16
Rewarm over low heat before serving
17
) For pudding: Preheat oven to 350°F
18
Butter 11x7-inch glass baking dish
19
Combine milk, cream, sugar, eggs, egg yolks, vanilla, nutmeg, and salt in large bowl; whisk to blend well
20
Spread 1 side of each bread slice with butter
21
Arrange 6 slices, buttered side up, in single layer in prepared dish, trimming to fit
22
Sprinkle with currants
23
Top with remaining bread slices, buttered side up
24
Pour custard through sieve over bread in dish
25
Let stand 15 minutes, occasionally pressing bread into custard
26
Place pudding in dish in 13x9x2-inch metal baking pan
27
Pour enough hot water into pan to come halfway up sides of pudding dish
28
Place in oven
29
Bake pudding until set in center and golden on top, about 45 minutes
30
Remove pudding from water bath
31
Serve warm or at room temperature with warm caramel sauce
32
Preheat oven to 350°F
33
Butter 11x7-inch glass baking dish
34
Combine milk, cream, sugar, eggs, egg yolks, vanilla, nutmeg, and salt in large bowl; whisk to blend well
35
Spread 1 side of each bread slice with butter
36
Arrange 6 slices, buttered side up, in single layer in prepared dish, trimming to fit
37
Sprinkle with currants
38
Top with remaining bread slices, buttered side up
39
Pour custard through sieve over bread in dish
40
Let stand 15 minutes, occasionally pressing bread into custard
41
Place pudding in dish in 13x9x2-inch metal baking pan
42
Pour enough hot water into pan to come halfway up sides of pudding dish
43
Place in oven
44
Bake pudding until set in center and golden on top, about 45 minutes
45
Remove pudding from water bath
46
Serve warm or at room temperature with warm caramel sauce