Bluewater Bread Pudding With Caramel Sauce

Recipe Ingredients

		Sauce
1 lb	454g / 16oz	Dark brown sugar
2 cups	474ml	Whipping cream
1 cup	328g / 11oz	Light corn syrup
1/2 cup	118ml	Dark rum
		Pudding
2 1/2 cups	592ml	Whole milk
1 cup	237ml	Whipping cream
1 cup	198g / 7oz	Sugar
4 cups	792g / 27oz	Eggs (large)
4 cups	792g / 27oz	Egg yolks (large)
1 tablespoon	15ml	Vanilla extract
1/4 teaspoon	1.3ml	Ground nutmeg
1/8 teaspoon	0.6ml	Salt
12		Good-quality white bread - crusts trimmed
3 tablespoons	45ml	Unsalted butter - room temperature
1/2 cup	31g / 1.1oz	Dried currants

Recipe Instructions

For Sauce: Whisk all ingredients in heavy large saucepan to blend. Whisk over medium-high heat until beginning to boil. Reduce heat to medium-low. Simmer until sauce is thick enough to coat spoon, whisking occasionally, about 25 minutes. (Can be made 3 days ahead. Cool. Cover and refrigerate. Rewarm over low heat before serving.)

For Pudding: Preheat oven to 350 degrees. Butter 11- by 7-inch glass baking dish.

Combine milk, cream, sugar, eggs, egg yolks, vanilla, nutmeg, and salt in large bowl; whisk to blend well. Spread 1 side of each bread slice with butter. Arrange 6 slices, buttered-side up, in single layer in prepared dish, trimming to fit. Sprinkle with currants. Top with remaining bread slices, buttered-side up. Pour custard through sieve over bread in dish. Let stand 15 minutes, occasionally pressing bread into custard.

Place pudding in dish in 13- by 9- by 2-inch metal baking pan. Pour enough hot water into pan to come halfway up sides of pudding dish. Place in oven. Bake pudding until set in center and golden on top, about 45 minutes. Remove pudding from water bath. Serve warm or at room temperature with warm caramel sauce.

This recipe yields 6 to 8 servings.

Source:
Bon Appetit, September 2002

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.