Bread Pudding w/ Caramel Sauce
5 slices of white bread
2 tablespoons butter, softened
2 cups whipping cream
½ cup whole milk
pinch of salt
3 large eggs
½ cup sugar
1 tablespoon vanilla extract
2 tablespoons raisins
Preheat oven to 350 degrees, fahrenheit
Trim crusts off bread.
Spread one side of each slice with butter and cut into quarters.
Arrange overlapping in bottom of 1 ½ quart casserole dish.
In a saucepan, over medium-high heat; heat cream, milk, and salt until small bubbles appear around the edges.
In a large bowl, whisk eggs, sugar, and vanilla.
Slowly pour in milk; whisking constantly.
Pour over bread through a strainer.
Sprinkle with raisins.
Bake for 35 to 40 minutes, until a toothpick inserted into it comes out almost clean.
A little custard should cling to the pick.
Caramel Sauce:
In a saucepan, over medium heat, melt butter.
Stir in brown sugar and cream and bring to a boil, stirring constantly.
Reduce heat and simmer for about 2 minutes, until slightly thickened.
Spoon warm sauce over bread pudding.
Sauce may be refrigerated overnight and reheated.
6 servings
2 tablespoons butter, softened
2 cups whipping cream
½ cup whole milk
pinch of salt
3 large eggs
½ cup sugar
1 tablespoon vanilla extract
2 tablespoons raisins
Preheat oven to 350 degrees, fahrenheit
Trim crusts off bread.
Spread one side of each slice with butter and cut into quarters.
Arrange overlapping in bottom of 1 ½ quart casserole dish.
In a saucepan, over medium-high heat; heat cream, milk, and salt until small bubbles appear around the edges.
In a large bowl, whisk eggs, sugar, and vanilla.
Slowly pour in milk; whisking constantly.
Pour over bread through a strainer.
Sprinkle with raisins.
Bake for 35 to 40 minutes, until a toothpick inserted into it comes out almost clean.
A little custard should cling to the pick.
Caramel Sauce:
In a saucepan, over medium heat, melt butter.
Stir in brown sugar and cream and bring to a boil, stirring constantly.
Reduce heat and simmer for about 2 minutes, until slightly thickened.
Spoon warm sauce over bread pudding.
Sauce may be refrigerated overnight and reheated.
6 servings