Bread Pudding with Salted Caramel Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Succulent Bread Pudding with Salted Caramel Sauce has a perfectly moist, creamy interior with a crisp outer crust. The layer of bourbon-splashed caramel sauce in the middle of the bread pudding is the secret to this velvety-rich interior. Ingredients:
5 cups (1/2-inch) cubed french bread (about 8 ounces) |
1 cup evaporated fat-free milk |
3/4 cup 1% low-fat milk |
1/3 cup granulated sugar |
2 tablespoons bourbon |
1 tablespoon vanilla extract |
1 teaspoon ground cinnamon |
1/4 teaspoon kosher salt |
2 large eggs |
3/4 cup packed light brown sugar |
3 tablespoons bourbon |
1 tablespoon unsalted butter |
6 tablespoons half-and-half, divided |
1 teaspoon vanilla extract |
1/8 teaspoon kosher salt |
cooking spray |
Directions:
1. Preheat oven to 350°.
2. To prepare bread pudding, arrange bread in a single layer on a baking sheet. Bake at 350° for 8 minutes or until lightly toasted.
3. Combine evaporated milk and next 7 ingredients (through eggs) in a large bowl; stir with a whisk. Add bread cubes. Let stand 20 minutes, occasionally pressing on bread to soak up milk.
4. To prepare sauce, combine brown sugar, 3 tablespoons bourbon, and butter in a small saucepan over medium-high heat; bring to a boil. Simmer 2 minutes or until sugar dissolves, stirring frequently. Stir in 5 tablespoons half-and-half; simmer 10 minutes or until reduced to about 1 cup. Remove pan from heat. Stir in remaining 1 tablespoon half-and-half, 1 teaspoon vanilla, and 1/8 teaspoon salt. Keep warm.
5. Spoon half of bread mixture into a 9 x 5inch loaf pan coated with cooking spray. Drizzle 3 tablespoons sauce over bread mixture. Spoon remaining half of bread mixture over sauce. Bake at 350° for 45 minutes or until a knife inserted in the center comes out clean. Serve warm sauce with bread pudding.
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