Photograph by Sian Kennedy - Bon Appetit
Cinnamon-Caramel Bread Pudding
Makes 16
Ingredients
Cinnamon-Caramel Bread Pudding
Makes 16
Ingredients
- 20 3 1/2x3 1/2-inch slices cinnamon-raisin bread (not ends)
- 12 large eggs
- 2 1/2 cups whole milk
- 2 cups chilled whipping cream, divided
- 1 cup sugar
- 2 tablespoons vanilla extract
- 1 1/2 teaspoons finely grated orange peel
- Pinch of salt
- 2 tablespoons powdered sugar
- Purchased caramel sauce, warmed
- Cut bread into 3/4-inch cubes. Place in very large bowl. Whisk eggs, milk, 1 cup cream, and next 4 ingredients in large bowl until sugar dissolves. Pour egg mixture over bread; toss to coat. Cover with plastic and place plate on top to submerge bread in egg mixture. Chill at least 4 hours or overnight.
- Stir bread mixture; let stand at room temperature 30 minutes.
- Preheat oven to 375°F. Butter sixteen 3/4-cup custard cups or ramekins; divide between 2 roasting pans. Divide bread mixture among cups. Add enough hot water to pans to come halfway up sides of cups.
- Bake puddings until puffed, edges are golden, and tester inserted into center comes out clean, about 40 minutes. DO AHEAD Let puddings stand at room temperature up to 2 hours.
- Using electric mixer, beat remaining 1 cup cream and powdered sugar in medium bowl until peaks form. Serve puddings warm or at room temperature with whipped cream and warm caramel sauce.
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