- 12
Ingredients
- For The Bread Pudding:
- 5 eggs
- 3 cups milk
- 1 cup heavy cream
- 1/2 cup sugar
- 1/2 teaspoon vanilla
- 1 pinch salt
- 2 medium sub rolls cut into 1 inch cubes
- For The Caramel Sauce:
- 2 cups sugar
- 1/2 cup water
- 2 cups heavy cream
- 1 pinch salt
- For The Whipped Cream:
- 2 cups heavy cream
- 1 tablepoon sugar
- 1 teaspoon vanilla
Preparation
Step 1
Preheat the oven to 325 degrees.
To Make The Pudding:
Mix all pudding ingredients, except the bread, in a large bowl. Make sure the sugar is completely dissolved.
Butter the bottom and sides of a 9-by-13-inch baking pan (preferably Pyrex), and evenly spread the bread cubes on the bottom. Pour the custard mix over the bread cubes, pressing the bread slightly with a spoon to make certain the bread is thouroghly moistened.
Place the pan in a water bath. (a larger pan, partially filled with water).
Bake at 325 degrees for approximately 45 minutes, or until evenly set. Remove from oven and set aside.
To Make The Caramel Sauce:
Combine the 2 cups of sugar and water in a 2-quart saucepan. Cook on high heat until the sugar turns a light amber color. Remove from the heat.
In another 2-quart saucepan, warm the heavy cream SLOWLY AND CAREFULLY. Pour the carmelized sugar into the 2 cups of cream (it is extremely hot), stirring to combine. Season with a small pinch of salt.
To Make The Whipped Cream:
Pour the 2 cups of heavy cream into a cold mixing bowl. Using an electric mixer, whip the cream until soft peaks have formed. Add the sugar and vanilla and mix to incorporate.
To Serve:
Cut the bread pudding into squares. Place each square on a plate, top with whipped cream and drizzle with the warm caramel sauce.