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Bread Pudding With A Caramel Sauce That Takes 5 Minutes
Butter, brown sugar, cream. No thermometer, no candy stage, no stress. #breadpudding #comfortdessert #holidaybaking #caramelsauce #easydessert
Rezept
Zubereitungszeit ca. 90 MinutenVorbereitung ca. 15 MinutenKochzeit ca. 60 Minuten
Zutaten:
- 8 cups brioche bread (cut into 1-inch cubes, day old)
- 2 cups whole milk
- 1 cup heavy cream
- ¾ cup granulated sugar
- ½ cup brown sugar (packed)
- 5 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup raisins (optional)
- ½ cup pecans (chopped, optional)
- ¼ cup butter (unsalted)
- ½ cup brown sugar (packed)
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
- 1 pinch salt
Arbeitsschritte:
- Preheat your oven to 350°F. Grease a 9 by 13 inch baking dish with butter or nonstick spray.
- Spread the 8 cups brioche cubes evenly in the prepared dish. Scatter the ½ cup raisins over the bread.
- In a large bowl, whisk the 2 cups whole milk, 1 cup heavy cream, ¾ cup granulated sugar, ½ cup brown sugar, 5 large eggs, 2 teaspoons vanilla extract, 1 teaspoon cinnamon, ½ teaspoon nutmeg, and ¼ teaspoon salt until smooth and the sugar has dissolved.
- Pour the custard evenly over the bread. Scatter the ½ cup chopped pecans on top. Let it soak for 15 minutes, pressing the bread down gently every few minutes so the top cubes absorb the custard.
- Bake for 45 to 55 minutes, until the top is golden and the center is set with a slight wobble. An instant read thermometer in the center should read about 160°F.
- Let it rest for 15 minutes before cutting. It continues to set as it cools.
- While it rests, melt the ¼ cup butter in a small saucepan over medium heat. Stir in the ½ cup brown sugar until dissolved, then slowly whisk in the ¼ cup heavy cream. Cook for 2 to 3 minutes until slightly thickened. Remove from the heat and stir in the 1 teaspoon vanilla and pinch of salt.
- Cut into squares and drizzle with the warm sauce.
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