Tuesday, January 24, 2012

Bread Pudding with Salted Caramel Sauce

Bread pudding-
5 cups (1/2-inch) Cubed French Bread
1 cup Evaporated Fat-Free Milk
3/4 cup 1% Low-Fat Milk
1/3 cup Granulated Sugar
2 Tbsp Bourbon
1 Tbsp Vanilla Extract
1 Tsp Ground Cinnamon
1/4 Tsp Kosher Salt
2 Large Eggs
3/4 cup Packed Light Brown Sugar
3 Tbsp Bourbon
1 Tbsp Unsalted Butter
6 Tbsp Half-and-Half (divided)
1 Tsp Vanilla Extract
1/8 Tsp Kosher Salt
Cooking Spray Preparation
Preheat oven to 350°. To prepare bread pudding, arrange bread in a single layer on a baking sheet. Bake at 350° for 8 minutes or until lightly toasted. 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. 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. 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.
Recipe found in Cooking Light