I confess. I cannot stop making bread pudding for it is one of the most fascinating of all the breakfast dessert kingdom. It is economical yet, when made correctly, glamorous. It is quite plain in theory yet as complex as you’d like it to be. It is far more wild than it looks.
BREAD PUDDING INGREDIENTS:
- About 8 cups of French bread, allow to sit overnight so it is dry
- 8 large eggs
- 1 cup milk
- 1 teaspoon vanilla
- 1 can sweetened condensed milk
- 1 cup brown sugar
- 1 teaspoon salt
- 4 teaspoons cinnamon
- 1 teaspoon nutmeg
- 2 large honeycrisp apples, freshly grated (or, if preferred, thinly sliced)
- 1 cup chopped pecans (optional)
Preheat oven to 350 degrees. After bread has a chance to soak in all the flavors, add the pecans and grated apples and gently fold into puddin’.
Place the bread pudding into a 9X13 baking pan coated in baking spray (or butter).
FOR THE STREUSEL:
- 1 stick cold butter cut into small pieces
- 1 1/2 cup flour
- 2/3 cup of uncooked oatmeal
- 2/3 cup brown sugar
- 1 teaspoon salt
- 1 egg
- 1/2 cup pecans
Place streusel ingredients in a medium-large bowl and use pastry cutter until all ingredients incorporate together into a crumbly streusel. Sprinkle all over the top of the bread pudding. Loverly.
Bake for about an hour or until a knife poked into the center comes out clean.
While the bread pudding bakes, make the caramel sauce and then set aside.
Homemade Caramel Sauce
- 1 cup unsalted butter
- 2 cups brown sugar, packed
- 1 teaspoon sea salt
- 3/4 cup heavy whipping cream
This is one of those recipes where mise en place is key. Have all your ducks in a row. Be a good scout, always be prepared. Okay, you get the idea.
Melt butter over low heat in medium-large saucepan. After it is fully melted, stir in brown sugar and salt. Turn heat up to medium to medium-high heat and watch closely.
When sauce starts to boil and get foamy looking, simmer for about three minutes over medium heat
After simmering, carefully add in heavy whipping cream. The sauce’s reaction to the cream is pretty jumpy, so be careful.
Stir together and remove from heat. Allow to cool for a bit before using so you don’t burn yourself. Fresh out of the pan caramel sauce is very hot.
When bread pudding is done baking, place servings into pretty bowls (preferably glass so the caramel sauce can show off). Top bread pudding with caramel sauce and a few chopped pecans.
It cannot be tamed for it is wild to it’s core. Many will not be brave enough but those who embark upon the new, glamorous bread pudding adventure will love every bite.
Crikey that’s delicious, mate!