Creme Caramel Bread Pudding
Vanilla ice cream is the perfect accompaniment to this rich, creamy bread pudding.
- 8
Ingredients
- 1 1/2 cups (packed) dark brown sugar
- 4 1/2 cups crustless egg bread (such as Challah or Brioche), cut into 1/2" cubes
- 7 large eggs
- 2 cups heavy cream
- 1 cup whole milk
- 2 TBS sugar
- 2 tsp vanilla extract
- 1/4 tsp freshly grated nutmeg
- 2 pinches of salt
Preparation
Step 1
1. Spread brown sugar evenly in bottom of 8x8x2 baking dish. Sprinkle bread cubes evenly over sugar.
2. Combine eggs, cream, milk, sugar, vanilla, nutmeg, and salt in large bowl; whisk to blend well. Pour custard through sieve over bread in dish. Let pudding stand 30 minutes, occasionally pressing on bread to submerge.
3. Position rack in center of oven and preheat oven to 350F. Place baking dish in roasting pan. Pour enough lukewarm water into pan to come halfway up the sides of the baking dish. Bake pudding until it is set, brown on top, and a small knife inserted into the center of the pudding comes out clean, about 1 hour and 15 minutes. Let cool in water 20 minutes.
4. Spoon bread pudding into dessert bowls and serve warm.
Makes 8 servings. Each serving = 12 Weight Watchers points.