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Bread Pudding with Caramel Sauce

Bread Pudding with Caramel Sauce

Bread pudding, with its comforting warmth and rich flavor, stands as a testament to the art of transforming humble ingredients into a culinary masterpiece. Its history is woven through the fabric of various cultures, each contributing its own twist to this beloved dish. One particularly enchanting rendition is the Bread Pudding with Caramel Sauce, a marriage of simplicity and decadence that has captured the hearts and palates of many.
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Ingredients
  

  • 8 cups stale bread cubed
  • 4 cups whole milk
  • 4 large eggs
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup raisins optional
  • Butter for greasing the baking dish

Caramel Sauce:

  • 1 cup granulated sugar
  • 1/4 cup water
  • 1/2 cup unsalted butter
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract
  • A pinch of salt

Instructions
 

  • . Prepare the Bread:
  • Preheat your oven to 350°F (175°C).
  • Grease a 9x13-inch baking dish with butter.
  • Place the cubed stale bread evenly in the baking dish.
  • Make the Custard Mixture:
  • In a mixing bowl, whisk together the eggs, sugar, vanilla extract, cinnamon, and nutmeg.
  • Heat the milk in a saucepan until it's warm but not boiling.
  • Gradually pour the warm milk into the egg mixture, whisking continuously to avoid curdling.
  • Combine Bread and Custard:
  • Pour the custard mixture over the cubed bread in the baking dish.
  • Gently press down on the bread to ensure it absorbs the custard.
  • Let it sit for about 15-20 minutes, allowing the bread to soak up the custard.
  • Add Raisins (Optional):
  • If you're using raisins, sprinkle them evenly over the soaked bread.
  • Bake the Pudding:
  • Place the baking dish in the preheated oven and bake for 45-50 minutes or until the top is golden brown and the custard is set.
  • A toothpick inserted into the center should come out clean when it's done.
  • Make the Caramel Sauce:
  • In a saucepan, combine granulated sugar and water over medium heat. Stir until the sugar dissolves.
  • Allow the mixture to come to a boil without stirring. Let it cook until it turns a deep amber color.
  • Carefully add the butter and whisk until melted.
  • Remove the saucepan from heat and slowly whisk in the heavy cream.
  • Stir in vanilla extract and a pinch of salt. Allow it to cool slightly.
  • Serve and Enjoy:
  • Once the bread pudding is out of the oven, drizzle the warm caramel sauce over the top.
  • Serve the bread pudding warm, and enjoy the delightful combination of soft, custardy bread with the rich caramel sauce.