02-15-10
Creme Caramel Bread Pudding
Makes 8 Servings
Ingredients:
1 1/4 cups (packed) dark brown sugar
4 1/2 cups 1/2-inch cubes crustless egg bread (such as challah or brioche)
7 large eggs
2 cups heavy whipping cream
1 cup whole milk
2 tablespoons sugar
2 teaspoons vanilla extract
1/4 teaspoon freshly grated nutmeg
2 pinches of salt
Directions:
Spread brown sugar evenly in bottom of 8×8x2-inch glass baking dish (or other 9- to 10-cup dish). Sprinkle bread cubes evenly over. Combine eggs, cream, milk, 2 tablespoons sugar, vanilla, nutmeg, and salt in large bowl; whisk to blend well. Pour custard through sieve over bread in dish. Let pudding stand 30 minutes, occasionally pressing on bread to submerge.
Position rack in center of oven and preheat to 350°F. Place baking dish in roasting pan. Pour enough lukewarm water into roasting pan to come halfway up sides of baking dish. Bake pudding until set, brown on top, and small knife inserted into center comes out clean, about 1 hour 15 minutes. Let cool in water 20 minutes.
Spoon bread pudding into dessert bowls and serve warm.
NUTRITION INFORMATION: Per serving: 496 calories; 29 g fat; 0.5 g fiber; 50 g carbohydrates