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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #preparation #occasion #desserts #easy #beginner-cook #cookies-and-brownies #puddings-and-mousses #dietary #low-sodium #comfort-food #inexpensive #low-in-something #taste-mood #sweet #4-hours-or-less
You'll also love
April Ortega
[email protected]This bread pudding is a delicious and comforting dessert.
Ben chukuyem
[email protected]This is the perfect dessert to serve at a potluck or party.
Steven Gonzales
[email protected]I'm not a big fan of bread pudding, but this recipe changed my mind. It was so good!
Khazamula Eddy
[email protected]This bread pudding is a great way to use up leftover bread.
Jahid Mojumder
[email protected]I love the addition of the raisins and nuts. They add a nice bit of texture and flavor.
Fateha jannat Jhuma
[email protected]This bread pudding is so easy to make and it always turns out perfectly.
Samilyy
[email protected]I cooked the bread pudding for an extra 10 minutes and it was perfect.
Jasmina Simjanovska
[email protected]I made this bread pudding in a 9x13 inch pan instead of a loaf pan. It turned out fine, but I think it would have been better in a loaf pan.
Dewan Fernando
[email protected]This bread pudding was a little too dry for my taste, but it was still good.
Muneeb Raheem
[email protected]I followed the recipe exactly and it turned out perfect. The bread pudding was moist and flavorful.
sakib Pabel
[email protected]This bread pudding was delicious! I will definitely be making it again.
Adulphus mercy
[email protected]I'm not a big fan of bread pudding, but I thought this recipe was pretty good.
Hamas Khan
[email protected]I cooked the bread pudding for an extra 10 minutes and it was perfect.
Brent Pollock
[email protected]I made this bread pudding in a 9x13 inch pan instead of a loaf pan. It turned out fine, but I think it would have been better in a loaf pan.
JIVE DANCE CREW GH
[email protected]I didn't have any raisins on hand, so I used dried cranberries instead. They worked great!
Aishat Oluwadamilare
[email protected]This bread pudding was a little too sweet for my taste, but it was still good.
olajuwon Ayobami
[email protected]I followed the recipe exactly and it turned out great. The bread pudding was moist and flavorful.
Safa Muhammadi
[email protected]This is the best bread pudding recipe I've ever tried. It's so easy to make and it always turns out perfectly.
james addison
[email protected]I made this bread pudding for a potluck and it was a huge success. Everyone loved it!
Shimul Nath
[email protected]This bread pudding was a hit with my family! The texture was perfect, and the flavor was rich and decadent. I will definitely be making this again.