Bread and Butter Pudding With Caramel Sauce

Total Time
1hr
Prep 20 mins
Cook 40 mins

seems long, but its worth it...

Ingredients Nutrition

Directions

  1. Preheat the broiler.
  2. Butter one side of each slice of bread and toast them with the buttered side up. Watch carefully as not to burn.
  3. 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.
  4. 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.
  5. Sprinkle with the 2 tbsp sugar and the cinnamon. Set aside.
  6. Split the vanilla bean and scrape the seeds into the milk in a saucepot, over medium heat.
  7. Note: If using extract, do not put it in the milk here, scald the milk alone.
  8. In a large bowl, beat the eggs, remaining sugar, salt and vanilla extract if been used, until smooth and lemon coloured-- about one minute.
  9. With mixer on low, and in a stream add the scalded milk-- now remove the vanilla bean.
  10. 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.
  11. 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.
  12. Sauce-- Put butter in a pot, and pour in the sugar.
  13. DO NOT STIR Over medium heat allow sugar to caramelize slowly--should take 10 minutes or so.
  14. Stir when mixture is a nice brown colour and bubbling.
  15. 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.
  16. 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.

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