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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Adapted from a Cook's Illustrated recipe, this is by far the best bread pudding I've ever had. Rustic, easy, and oh-so-delicious. Make two and hide one for yourself. Ingredients:
4 cups caramel sauce (see separate recipe) |
1 large loaf bread |
5 large eggs |
3 cups half-and-half |
1 tablespoon vanilla extract |
1/2 teaspoon salt |
Directions:
1. Preheat oven to 450°F.
2. Spread 1 c Caramel Sauce in bottom of 13 x 9 pan. Refrigerate until ready to use.
3. Cut bread into 1-inch cubes. Any large loaf will do, but a nice French bread, or a Challah work especially well.
4. Spread bread cubes onto sheet pan in a single layer. Brown in oven for about 10-12 minutes.
5. Reduce oven to 325. Don't forget this step (the voice of experience speaks)!
6. In a medium bowl, mix eggs, half-and-half, vanilla and salt. Add 1 1/2 c caramel sauce to this mixture.
7. Place bread cubes in a very large bowl and pour mixture over cubes. Toss gently until all cubes are coated.
8. Let stand 20 minutes, gently mixing occasionally. Be sure that there are no dry cubes!
9. Spread the soaked bread over the caramel in the 13 x 9 pan.
10. Bake at lower oven level for 45 minutes.
11. Let cool 30 minutes and serve, drizzled with remaining caramel sauce.
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