Bread Pudding with Salted Caramel Sauce

By Reen

Calories: 300
Fat: 4.8g
Saturated fat: 2.4g
Monounsaturated fat: 1.4g
Polyunsaturated fat: 0.5g
Protein: 8.5g
Carbohydrate: 50.6g
Fiber: 0.9g
Cholesterol: 63mg
Iron: 1.6mg
Sodium: 349mg
Calcium: 172mg

Ingredients

• Bread pudding:
• 5 cups (1/2-inch) cubed French bread (about 8 ounces)
• 1 cup evaporated fat-free milk
• 3/4 cup 1% low-fat milk
• 1/3 cup granulated sugar
• 2 tablespoons bourbon
• 1 tablespoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• 2 large eggs
• Sauce:
• 3/4 cup packed light brown sugar
• 3 tablespoons bourbon
• 1 tablespoon unsalted butter
• 6 tablespoons half-and-half, divided
• 1 teaspoon vanilla extract
• 1/8 teaspoon kosher salt
• Cooking spray

Details

Preparation time 25mins
Cooking time 110mins
Adapted from myrecipes.com

Preparation

Step 1

1. Preheat oven to 350°.
2. To prepare bread pudding, arrange bread in a single layer on a baking sheet. Bake at 350° for 8 minutes or until lightly toasted.
3. Combine evaporated milk and next 7 ingredients (through eggs) in a large bowl; stir with a whisk. Add bread cubes. Let stand 20 minutes, occasionally pressing on bread to soak up milk.
4. To prepare sauce, combine brown sugar, 3 tablespoons bourbon, and butter in a small saucepan over medium-high heat; bring to a boil. Simmer 2 minutes or until sugar dissolves, stirring frequently. Stir in 5 tablespoons half-and-half; simmer 10 minutes or until reduced to about 1 cup. Remove pan from heat. Stir in remaining 1 tablespoon half-and-half, 1 teaspoon vanilla, and 1/8 teaspoon salt. Keep warm.
5. Spoon half of bread mixture into a 9 x 5–inch loaf pan coated with cooking spray. Drizzle 3 tablespoons sauce over bread mixture. Spoon remaining half of bread mixture over sauce. Bake at 350° for 45 minutes or until a knife inserted in the center comes out clean. Serve warm sauce with bread pudding