Prep 20 mins
Cook 40 mins
seems long, but its worth it...
- 3⁄4 cup unsalted butter, creamed well
- 20 slices white bread, with crusts
- 2 cups granulated sugar
- 2 tablespoons granulated sugar, for sprinkling over bread
- 1⁄2 teaspoon cinnamon
- 1 vanilla beans, split or 1 tablespoon vanilla extract
- 6 cups whole milk
- 6 large eggs
- 4 large egg yolks
- 1⁄2 teaspoon salt
- 1⁄4 cup butter
- 1 1⁄3 cups granulated sugar
- 2 1⁄2 cups half and half milk
- Preheat the broiler.
- Butter one side of each slice of bread and toast them with the buttered side up. Watch carefully as not to burn.
- Stand bread slices upright to cool-- do not stack as they will stick together-- When toast is cool and dry, trim off crusts and cut into triangles.
- Arrange in a deep 10 inch cake pan, in a spiral overlapping, with the points up. There will be an empty space in the centre.
- Sprinkle with the 2 tbsp sugar and the cinnamon. Set aside.
- Split the vanilla bean and scrape the seeds into the milk in a saucepot, over medium heat.
- Note: If using extract, do not put it in the milk here, scald the milk alone.
- In a large bowl, beat the eggs, remaining sugar, salt and vanilla extract if been used, until smooth and lemon coloured-- about one minute.
- With mixer on low, and in a stream add the scalded milk-- now remove the vanilla bean.
- With a ladle pour as much of this custard into the centre of the cake pan, careful not too overflow-- let stand and keep adding more, as its been soaked inches.
- Bake in a hot 400°F oven in a hot water bath-- for about 40 minutes until pudding is firm and puffed and golden brown-- Remove and place on a rack to cool.
- Sauce-- Put butter in a pot, and pour in the sugar.
- DO NOT STIR Over medium heat allow sugar to caramelize slowly--should take 10 minutes or so.
- Stir when mixture is a nice brown colour and bubbling.
- Continue until its a dark golden brown-- Stir in small amounts of the cream, it will harden up-- but then will go back to a liquid, or a thick syrup-- Strain through a sieve, and keep hot in a warm water bath, until needed.
- To serve-- cut the cake into ten portions, as you would a pie-- using a knife and a pie lifter to remove, as not to loose any custard-- Pour some sauce over each.