Pudding
- 4 cups sliced bread cut into 1-inch cubes
- 1 ½ sticks butter, melted
- 1 cup sugar
- 5 eggs (at room temperature)
- 1 tsp. vanilla extract
- 2 cups milk
- 1 cup heavy cream (warm to almost boiling)
- ½ cup sugar
- ¼ cup glucose syrup or corn syrup
- ½ stick butter (at room temperature)
INSTRUCTIONS:
For the Pudding:
- Pre-heat oven to 350 F.
- On a sheet pan, spread the bread cubes and brush with melted butter. Sprinkle ¼ cup sugar over the top and bake to a golden brown, approximately 5-8 minutes..
- In a mixing bowl, combine the eggs, ¾ cup sugar, vanilla, and milk until completely blended. Strain through a sieve.
- Place the toasted bread cubes in a standard cylinder mold pan or muffin pan that’s been coated with nonstick cooking spray.
- Pour the liquid mixture over the bread and press the bread down to allow it to soak. Let it sit for a half hour.
- Bake in a water bath at 350 F for about 30-35 minutes, or until set.
- For the Caramel Sauce:
- Combine the sugar with the glucose or corn syrup in a saucepan and cook over medium heat, stirring constantly until all of the sugar has dissolved.
- Stop stirring and continue to cook until the mixture is a golden brown.
- Remove from heat and shock the saucepan in an ice bath to stop the sauce from cooking.
- Remove the pan from the ice bath and stir in the butter. Carefully stir in the hot heavy cream, mixing until fully blended.
- Cool before serving on top of the bread pudding.
Source:Cruise Line
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