Better Than Restaurant Bread Pudding Recipe

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Better Than Restaurant Bread Pudding
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Ingredients
14
Count
Nutrition
864
Calories
Total time
75
Minutes
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Ingredients:

  • 1/4 cup water
  • 1 cup cream
  • 1 1/2 cups water
  • 1/2 cup sugar
  • 1 loaf french bread
  • 6 large eggs
  • 1/4 cup flour
  • 1/3 cup sugar
  • 1 medium size tart apple (optional)

Directions:

  1. Carmel Sauce:.
  2. Combine the sugar and water in a heavy bottomed sauce pan that holds at least 2 1/2 quarts.Stir over low heat until the sugar dissolves, then raise the heat to medium and bring to a boil.Let the mixture boil until it begins to smoke and thicken. It will rise up in the pan, become very foamy and start emitting puffs of smoke.Drop in the butter and stir until it dissolves.Stir in the cream.Return to a boil, then turn off the heat and stir in the vinegar. Cool to lukewarm.
  3. Fruit:.
  4. Use 1 cup of chopped dried apricots. Place in a heavy saucepan and cover with water and add sugar. Stir, bring to a boil and continue to simmer for about 20 minutes or until the apricots are soft. (NOTE: You can use the dried fruit of choice but this is what we use. Also instead of the fresh apple, you can sub for half a cup of dehydrated apples, but not the crunchy type. You would want the soft chewy type, I believe they're called apple rings. I like using those better because they don't turn brown while you're chopping them. You would then add this type of apple to your apricot/sugar-water mixture.).
  5. Bread & Custard:.
  6. Preheat oven to 375°F Trim the crust off the french bread and cut into 1/2 inch slices and set aside. (truthfully, you don't have to trim the crust off, as long as you soak the break with the custard really well. It will be nice and soft and it does not effect the flavor at all.) Beat the eggs, flour, sugar for about 1 minute at medium speed. Add the cream and mix just enough to combine. Peel, quarter, core and grate the apple. Arrange the bread slices to cover the bottom of a 2 1/2 quart souffle dish. Do not overlap them, but at the same time try not to leave any spaces.Pour 1/3 of the custard over the bread making sure it is well soaked. Scatter the grated apple and apricot pieces over the bread, then drizzle caramel sauce over that.Repeat the bread, custard, apple, and apricot layering and end with the bread slices, custard over that and caramel on top. Bake 30 - 50 minutes until custard is set.
  7. *Note* Reserve any extra caramel sauce that you may have for later when you want to reheat your bread pudding - if it makes it that far! If I have it i tend to garnish my bread pudding with chopped walnuts.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 863.92 Kcal (3617 kJ)
Calories from fat 618.98 Kcal
% Daily Value*
Total Fat 68.78g 106%
Cholesterol 398.72mg 133%
Sodium 341.87mg 14%
Potassium 563.08mg 12%
Total Carbs 54.01g 18%
Sugars 32.7g 131%
Dietary Fiber 2.42g 10%
Protein 13.72g 27%
Vitamin C 2.2mg 4%
Vitamin A 0.1mg 3%
Iron 2.5mg 14%
Calcium 229mg 23%
Amount Per 100 g
Calories 218.8 Kcal (916 kJ)
Calories from fat 156.77 Kcal
% Daily Value*
Total Fat 17.42g 106%
Cholesterol 100.98mg 133%
Sodium 86.58mg 14%
Potassium 142.61mg 12%
Total Carbs 13.68g 18%
Sugars 8.28g 131%
Dietary Fiber 0.61g 10%
Protein 3.47g 27%
Vitamin C 0.6mg 4%
Iron 0.6mg 14%
Calcium 58mg 23%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 22.5
    Points
  • 25
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Total Fat

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