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Monday, February 20, 2012

Bread Pudding with Salted Caramel Sauce

We love bread pudding so I was all about trying this recipe. Very velvety and rich. Loved it. Easy to make too. One slice is 300 calories and 4g of fat.

Bread Pudding Ingredients:
5 cups (1/2") cubed French bread
1 cup evaporated fat free milk
3/4 cup 1% low fat milk
1/3 cup granulated sugar
2 TBS bourbon
1 TBS vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon kosher salt
2 large eggs

Sauce Ingredients:
3/4 cup packed light brown sugar
3 TBS bourbon
1 TBS unsalted butter
6 TBS half and half, divided
1 teaspoon vanilla extract
1/8 teaspoon kosher salt
cooking spray

Preheat oven to 350. Arrange the cubed bread pieces on a baking sheet. Bake 8-10 minutes or until slightly toasted. 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 the bread to soak up the liquid.

To prepare the sauce, combine brown sugar, 3 TBS 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 TBS half and half, simmer 10 minutes or until its reduced to about 1 cup. Remove pan from heat. Stir in remaining 1 TBS half and half, 1 teaspoon vanilla, and 1/8 teaspoon salt. Keep warm.

Spoon half of the bread mixture into a 9x5 loaf pan coated with cooking spray. Drizzle 3 TBS sauce over the bread mixture. Spoon remaining half of bread mixture over the sauce. Bake at 350 for 45 minutes or until a knife inserted in the center comes out clean. Pour the remaining warm sauce over each slice before serving.

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