Ingredients with Measurements:
- 1 cup granulated sugar
- 1/4 cup water
- 4 large eggs
- 1/2 cup heavy cream
- 1/2 cup whole milk
- 1/4 cup brown sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
- 6 slices of bread, crusts removed and cut into cubes
Special Equipment Needed:
- 9-inch baking dish
- Large mixing bowl
- Whisk
- Saucepan
- Oven
Step-by-Step Instructions:
1. Preheat oven to 350°F.
2. In a saucepan, combine granulated sugar and water. Cook over medium heat, stirring occasionally, until the sugar dissolves and turns amber in color.
3. Pour the caramel into a 9-inch baking dish, tilting it to cover the bottom evenly.
4. In a large mixing bowl, whisk together eggs, heavy cream, whole milk, brown sugar, vanilla extract, and salt.
5. Add bread cubes to the egg mixture and stir until the bread is coated.
6. Pour the bread mixture over the caramel in the baking dish.
7. Place the baking dish in a larger baking pan and fill the larger pan with hot water until it reaches halfway up the sides of the baking dish.
8. Bake for 45-50 minutes, or until the pudding is set and golden brown.
9. Remove from oven and let cool for 10 minutes.
10. Run a knife around the edges of the pudding to loosen it from the dish.
11. Invert the pudding onto a serving platter, allowing the caramel to drizzle over the top.
Time:
Preparation time: 15 minutes
Cooking time: 45-50 minutes
Temperature:
350°F
Serving size:
6-8 servings
Nutritional information:
Calories: 350
Fat: 14g
Carbohydrates: 50g
Protein: 8g
Sodium: 230mg
Sugar: 42g
Substitutions for ingredients:
- Whole milk can be substituted with almond milk or soy milk for a dairy-free option.
- Brown sugar can be substituted with coconut sugar or honey for a healthier option.
Variations:
- Add chopped nuts or dried fruit to the bread mixture for added texture and flavor.
- Use brioche or challah bread instead of regular bread for a richer pudding.
- Add a splash of bourbon or rum to the egg mixture for a boozy twist.
Tips and Tricks:
- Make sure the caramel is evenly distributed on the bottom of the baking dish before adding the bread mixture.
- Use day-old bread for a firmer pudding.
- Let the pudding cool for at least 10 minutes before serving to allow the caramel to set.
Storage Instructions:
Store leftover pudding in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat individual portions in the microwave for 30 seconds to 1 minute, or in the oven at 350°F for 10-15 minutes.
Presentation Ideas:
Serve the pudding on a decorative platter with a dusting of powdered sugar and a sprig of mint.
Garnishes:
Top with whipped cream or a drizzle of caramel sauce for added sweetness.
Pairings:
Serve with a hot cup of coffee or tea for a cozy dessert.
Suggested Side Dishes:
Fresh fruit or a side salad can balance out the sweetness of the pudding.
Troubleshooting Advice:
- If the pudding is too wet, bake for an additional 5-10 minutes until set.
- If the pudding is too dry, add more milk or cream to the egg mixture before baking.
Food Safety Advice:
Make sure all ingredients are fresh and properly stored before using. Wash hands and utensils thoroughly before and after handling food.
Food History:
Welf pudding is a traditional British dessert that dates back to the 18th century. It was originally made with stale bread, milk, and sugar, and was often served as a frugal dessert for the lower classes.
Flavor Profiles:
The caramel adds a rich, buttery sweetness to the creamy bread pudding.
Serving Suggestions:
Serve warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream.
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Taste: Sweet, Creamy, Caramelized, Rich, Indulgent