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Cucina's Restaurant Custard Bread Pudding with Caramel Sauce
Recipe
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Cucina's Restaurant Custard Bread Pudding with Caramel Sauce
3 cups whole milk
5 large eggs
1 large egg yolk
3/4 cup sugar
2 teaspoons vanilla extract
5 heaping cups cubed white bread crusts, croissants and/or Danish
Caramel sauce (see recipe)
In medium saucepan, heat milk until scalded (180 degrees). Set aside.
In large bowl, beat eggs, egg yolk and sugar vigorously for 30 seconds. Add
vanilla. Very slowly add hot milk to egg mixture, beating slowly at the same
time.
Preheat oven to 350 degrees.
Place bread cubes in a 11/2-quart glass baking dish. Pour custard mixture over
bread cubes, mixing to facilitate absorption. Place baking dish in
larger-diameter pan. Pour lukewarm water in larger pan until water comes
two-thirds up the sides of baking dish. Bake in preheated oven 45 minutes or
until set.
While pudding bakes, make caramel sauce.
When pudding is done, pour slightly cooled sauce over warm pudding.
Makes 12 servings.
Caramel Sauce
1 cup sugar
2 cups whipping cream
Put sugar in a deep saucepan. Stir constantly over medium-high heat until sugar
liquefies and turns a mahogany brown color. Immediately add cream and stir until
all sugar is dissolved. When adding the cream to the sugar, be careful, as the
cream will cause the melted sugar to boil up. The sugar will also become hard
again, but keep stirring and it will eventually dissolve. Cool mixture slightly
and serve with the pudding.
Milwaukee
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