Bread pudding with caramel cream
Votes: 2
Time: 1 hour 25 minutes
Complexity: easily
Quantity: 18 servings
Complexity: easily
Quantity: 18 servings
Bread pudding with caramel cream - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Pudding
- 700 g ready sponge cake, cut into 2 cm cubes
- 8 slices white bread, cut into 2 cm cubes
- 10 large eggs
- 5 egg yolks
- 1 cup granulated sugar
- 900 g of heavy cream
- 1/2 tsp vanilla extract
Caramel cream
- 1.5 cups brown sugar
- 120 g butter
- 1/4 cup whiskey or cognac
- 1/2 cup heavy cream
- 2 tsp vanilla extract
- 2 cups powdered sugar
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Recipes with similar ingredients: biscuit, white bread, eggs, cream, vanilla extract, brown sugar, whiskey, cognac
Cooking the dish according to the recipe:
- Preheat oven to 160°C.
- Prepare the impregnation for the biscuit: In a separate bowl, beat the eggs, egg yolks, and granulated sugar. Heat the cream in a saucepan over medium heat. Then, whisking continuously, slowly add the warm cream to the egg mixture. Add the vanilla extract and mix until smooth.
- Prepare bread pudding: Combine the sponge cake and bread in a large bowl. Pour the egg mixture over the sponge cake and stir until it is coated. Transfer the soaked sponge cake to a 22 x 32 cm rectangular baking pan. Bake the sponge cake until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Remove the sponge cake from the oven and cool to room temperature.
- Prepare the caramel cream: Heat the brown sugar, butter, and whiskey in a saucepan over low heat. Add the cream and vanilla extract and cook, stirring, until the sugar dissolves. Remove from the heat and cool completely.
- Transfer the mixture to a large bowl. Add the powdered sugar and beat with a mixer until smooth, about 1 minute. Spread the caramel cream over the bread pudding.
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