BETTER THAN RESTAURANT BREAD PUDDING
When I was a teenager I went to work for my Aunt "K" at her restaurant. On one of the slower days she wanted me to make the bread pudding for the dessert menu in the evening. I will never forget how wonderful the caramel sauce smelled while it was cooking! It was super easy, but oh so rewarding. She treated me to my creation when it came out of the oven and gave me a small piece while I went on break. The taste was excellent. A few years later she gave me the recipe which I thought I had lost forever but happily stumbled upon it a few weeks ago and made some to take to work. It was gone in 3 minutes flat, so I thought I would store this treasure here so that I will not lose it again, ENJOY!
Provided by ChrissyVas
Categories Dessert
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Carmel Sauce:.
- Combine the sugar and water in a heavy bottomed sauce pan that holds at least 2 1/2 quarts.Stir over low heat until the sugar dissolves, then raise the heat to medium and bring to a boil.Let the mixture boil until it begins to smoke and thicken. It will rise up in the pan, become very foamy and start emitting puffs of smoke.Drop in the butter and stir until it dissolves.Stir in the cream.Return to a boil, then turn off the heat and stir in the vinegar. Cool to lukewarm.
- Fruit:.
- Use 1 cup of chopped dried apricots. Place in a heavy saucepan and cover with water and add sugar. Stir, bring to a boil and continue to simmer for about 20 minutes or until the apricots are soft. (NOTE: You can use the dried fruit of choice but this is what we use. Also instead of the fresh apple, you can sub for half a cup of dehydrated apples, but not the crunchy type. You would want the soft chewy type, I believe they're called apple rings. I like using those better because they don't turn brown while you're chopping them. You would then add this type of apple to your apricot/sugar-water mixture.).
- Bread & Custard:.
- Preheat oven to 375°F Trim the crust off the french bread and cut into 1/2 inch slices and set aside. (truthfully, you don't have to trim the crust off, as long as you soak the break with the custard really well. It will be nice and soft and it does not effect the flavor at all.) Beat the eggs, flour, sugar for about 1 minute at medium speed. Add the cream and mix just enough to combine. Peel, quarter, core and grate the apple. Arrange the bread slices to cover the bottom of a 2 1/2 quart souffle dish. Do not overlap them, but at the same time try not to leave any spaces.Pour 1/3 of the custard over the bread making sure it is well soaked. Scatter the grated apple and apricot pieces over the bread, then drizzle caramel sauce over that.Repeat the bread, custard, apple, and apricot layering and end with the bread slices, custard over that and caramel on top. Bake 30 - 50 minutes until custard is set.
- *Note* Reserve any extra caramel sauce that you may have for later when you want to reheat your bread pudding -- if it makes it that far! If I have it i tend to garnish my bread pudding with chopped walnuts.
Nutrition Facts : Calories 1813, Fat 129.2, SaturatedFat 76.7, Cholesterol 740.2, Sodium 916.3, Carbohydrate 142.5, Fiber 6, Sugar 66.8, Protein 27.6
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Raj Grg
[email protected]This is the best bread pudding recipe I've ever tried. It's so easy to make and it always turns out perfect.
Tahir Amin
[email protected]I'm not a big fan of raisins, so I omitted them from the recipe. The bread pudding was still delicious.
Lukhas LT
[email protected]This bread pudding is so rich and decadent, it's the perfect dessert for a special occasion.
Gh Hj
[email protected]I used a combination of white bread and challah bread in my bread pudding, and it turned out perfectly.
Naeem hasan
[email protected]This bread pudding is a great make-ahead dessert. I made it the night before and it was even better the next day.
Abubakar Idreex
[email protected]I'm so glad I found this recipe. It's the perfect way to use up leftover bread.
kudirat Adeosun
[email protected]The bread pudding was a little dry, but the flavor was still good.
Mahr Qamar
[email protected]This bread pudding is so delicious, I could eat it every day.
Austin Maitland
[email protected]I've never made bread pudding before, but this recipe made it easy.
Nyiah Tate
[email protected]I made this bread pudding for my holiday party and it was a huge hit! Everyone raved about it.
Mofazzel Monna
[email protected]This bread pudding is perfect for a special occasion or a simple weeknight dessert.
Chilo Munsanje
[email protected]I followed the recipe exactly, but my bread pudding didn't turn out as moist as I would have liked.
Ijaz Oman
[email protected]I'm not a big fan of bread pudding, but this recipe changed my mind.
Fatality OFF
[email protected]The bread pudding was a little too sweet for my taste, but I still enjoyed it.
Sokal Hossain
[email protected]I used a variety of different breads in my bread pudding, and it turned out great. I think it's the perfect way to use up leftover bread.
BD HINDU
[email protected]This recipe is so easy to follow, even for a beginner baker like me.
Avayah Bagsby
[email protected]I've made this bread pudding several times now, and it's always a hit with my family and friends.
Brandon Leigh-Auker
[email protected]This bread pudding is the best I've ever had! It's so moist and flavorful, with the perfect amount of sweetness.