Bread Pudding (With Caramel Cream Sauce) YUM!!!

Mishie

Sat, Nov 04 2006, 1:03 pm

I just saw this recipe. It looks delish!
You can use your leftover Challah from Shabbos. (But it's even worth going out and buying a fresh Challah just for this recipe!!!)

For the Pudding:

5 cups Milk
6 Egg yolks
2 t. vanilla extract
3/4 cup Sugar
1/2 t. ground cinnamon
1/2 t. nutmeg
8 slices Challa (or white bread)
30 grams butter (cut into cubes), (I'm not sure, but 1/4 cup is = 50 grams)

For the Caramel Cream Sauce:

1 C. Sugar
about 1/2 container of dairy cream

~~~~~~~~~~~~~~~~~~~~~~~~~~

In a large bowl, beat eggs, milk, vanilla, Sugar, Cinnamon and Nutmeg.

Grease a pan with butter.

Arrange the bread/challah slices in the pan.

Pour the batter over the bread, and allow to rest for 30 minutes. (very important!!). During this time, press down on the bread slices with a spoon/fork so that they absorb all the batter.

Preheat your oven to a medium heat.
Place the pan into a larger pan, and add water to the larger pan, until about 1/2 the hight of the inner pan.

Sprinkle the butter cubes over the bread and batter.

Place in the oven, and bake for about 1.5 hours, until the middle is set. (you can test with a knife or toothpick, and see if it comes out clean).

Allow to cool.

Prepare the sauce:

Place the sugar in a frying pan, over a med. flame.
Don't mix for the first 5 minutes, until it has melted.
A light caramel will start to form.
Remove the pan from the fire, Add the cream very slowly and continue mixing until the sauce has become smooth and thick.

To serve, put a generous portion of the pudding onto a plate and pour lots of sauce over it!

MMMMMMMMMMMMMMMMM!!!

You can store this sauce in the fridge for up to a month. Store in a tightly sealed container! You can heat it up in the microwave or in a pot, just until it becomes liquidy. Make sure not to burn.
It's great on pancakes, french-toast, ice-cream, cake and what not....

Enjoy!!! Very Happy