Bread Pudding with crumble topping and salted caramel sauce
Shopping list would be:
1 loaf of bread (16 ounces)
2 quarts of heavy whipping cream
16 oz loaf of bread, honey wheat cut into small cubes
quart heavy whipping cream
cup of craisins
cup of sugar
6 large eggs
2 teaspoons of vanilla
2 teaspoons of cinnamon
Preheat oven to 350 degrees
Prepare a 9x13 baking pan by spraying with Pam and line the bottom with parchment paper
Crack eggs into a large bowl and lightly whip until yokes are broken and mixed with the whites, mix in heavy cream, sugar, cinnamon, and vanilla.
Gently mix the cubed bread into the egg mixture and let it sit for about 10 minutes until all of the bread cubes have soaked up the egg mixture.
Fold in the craisins
Pour the pudding into the prepared baking pan. Sprinkle evenly with Crumble Topping and bake for 45 minutes or until firm in the middle.
1 ½ cups of all-purpose flour
¾ cup of brown sugar
1/3 cups of granulated sugar
¼ teaspoon of salt
½ teaspoon of cinnamon
1 ½ cup of butter cut into pieces
In a bowl combine flour, brown sugar and granulated sugar together
With your hands work butter pieces and flour mixture together until clumps form, about the size of a pea
Salted Caramel Topping
1 cup granulated sugar
6 tablespoons of butter cut into 6 pieces
1 cup heavy cream
1 teaspoon salt
Heat granulated sugar in a medium saucepan over medium heat stirring constantly with a wooden spoon. Sugar will form clumps and eventually melt into a thick amber colored liquid as you continue to stir. Be careful not to burn. Once sugar is completely melted, immediately add the butter.
Be careful in this step because the caramel will bubble rapidly when the butter is added. Stir the butter into the caramel until it is completely melted, about 2 minutes. If you notice the butter separation or if the sugar clumped up, remove from the heat, and vigorously whisk to combine it again. Keep whisking until it comes back together, even if it takes 3-4 minutes. Return to heat when its combined again.
Very slowly drizzle in the heavy cream while stirring. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble when added. Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
Remove from heat and stir in 1 teaspoon of salt. Allow to cool slightly before using