Salted Caramel Bread Pudding

 

As we all know, salty and sweet is my thing. When I saw this recipe in Cooking Light, I know I would be making it soon. I’m also a HUGE fan of bread pudding. For how much I love desserts, I could easily pass up a chocolate cake or creme brulee, but put bread pudding or something with bananas in front of me, and I probably won’t stop until the plate/pie plate/tray is clean.

I took this dessert over to a friend’s house who had invited us over for dinner. The six of us licked every last crumb off our plates. I hope you will too. The only thing that would take this dessert over the top is a scoop of vanilla ice cream. Enjoy!

Salted Caramel Bread Pudding

Serves 8

courtesy of Cooking Light

Ingredients for Bread Pudding:

• 5 c. (1/2-inch) cubed French bread (about 8 ounces)
• 1 c. evaporated fat-free milk
• 3/4 c. 1% low-fat milk
• 1/3 c. granulated sugar
• 2 T. bourbon
• 1 T. vanilla extract
• 1 t. ground cinnamon
• 1/4 t. kosher salt
• 2 large eggs

Ingredients for Sauce:

• 3/4 c. packed light brown sugar
• 3 T. bourbon
• 1 T. unsalted butter
• 6 T. half-and-half, divided
• 1 t. vanilla extract
• 1/8 t. kosher salt
• Cooking spray

1. Preheat oven to 350°.

2. To prepare bread pudding, arrange bread in a single layer on a baking sheet. Bake at 350° for 8 minutes or until lightly toasted.

3. Combine evaporated milk and next 7 ingredients (through eggs) in a large bowl; stir with a whisk. Add bread cubes. Let stand 20 minutes, occasionally pressing on bread to soak up milk.

4. To prepare sauce, combine brown sugar, 3 tablespoons bourbon, and butter in a small saucepan over medium-high heat; bring to a boil. Simmer 2 minutes or until sugar dissolves, stirring frequently. Stir in 5 tablespoons half-and-half; simmer 10 minutes or until reduced to about 1 cup. Remove pan from heat. Stir in remaining 1 tablespoon half-and-half, 1 teaspoon vanilla, and 1/8 teaspoon salt. Keep warm.

5. Spoon half of bread mixture into a 9 x 5–inch loaf pan coated with cooking spray. Drizzle 3 tablespoons sauce over bread mixture. Spoon remaining half of bread mixture over sauce. Bake at 350° for 45 minutes or until a knife inserted in the center comes out clean. Serve warm sauce with bread pudding and a scoop of vanilla ice cream (optional).

 

 

 

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