Caramel Cream Bread Pudding – A Detailed recipe cooking. 
Photo of the dish: КэтToych Time: 1 hour. 25 minutes Difficulty: Easy. Quantity: 18 servings. B recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Pudding
- 700 gr finished biscuit cake, cut into 2 cm. cubes
- 8 slices of white bread, cut into 2 cm. Cubes
- 10 large eggs
- 5 egg yolks
- 1 tbsp. granulated sugar
- 900 gr. fat cream
- 1/2 tsp vanilla extract
Caramel Cream
- 1.5 tbsp. brown sugar
- 120 gr. butter
- 1/4 Art. whiskey or cognac
- 1/2 tbsp. fat cream
- 2 tsp vanilla extract
- 2 tbsp. powdered sugar
Recipes with similar ingredients: biscuit, white bread, eggs, cream, vanilla extract, brown sugar, whiskey, cognac
Recipe preparation:
- Preheat the oven to 160 ° C.
- Prepare an impregnation for biscuit: beat in separate bowl of eggs, egg yolks with sugar. Heat in a pan at medium cream temperature. Then, continuously whipping, slowly add warm cream to the egg mass. Add vanilla extract and mix until smooth.
- Cook bread pudding: mix in a large bowl sponge cake with bread. Pour over egg and mix until biscuit not impregnated. Transfer soaked biscuit into rectangular a baking dish measuring 22 by 32 cm. Bake a biscuit until a toothpick inserted in the center does not come out clean, 50-60 minutes. Remove the biscuit from the oven and refrigerate to room temperature. temperature.
- Cook caramel cream: heat over low heat in pan of brown sugar, butter and whiskey. Add cream, vanilla extract and cook, stirring until sugar will dissolve. Remove from the stove and cool completely.
- Transfer the mixture to a large bowl. Add icing sugar and beat with a mixer until smooth, for approximately 1 minute. Smear the bread pudding with caramel cream.
