dessert bread with caramel.
| Prep Time: | 10 mins |
| Cook Time: | 50 mins |
| Additional Time: | 1 hr 45 mins |
| Total Time: | 2 hrs 45 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ¼ cup unsalted butter
- 1 cup white sugar
- 1 cup cubed bread
- 1 cup milk
- ¼ cup sweetened condensed milk
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon white sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- ½ teaspoon ground coriander
Instructions
- Melt butter in a small pan over medium heat. Add 1 cup sugar and stir occasionally until dissolved. Stop stirring once the mixture comes to a boil. Stay near the stove to monitor the color, swirling the pan gently to redistribute caramel as sugar begins to darken. Cook to about 310 degrees F (160 degrees C) or until the sugar turns light golden brown, 5 to 10 minutes. Remove from heat immediately, as sugar will continue to darken.
- Combine bread cubes, milk, condensed milk, eggs, vanilla, 1 teaspoon sugar, cinnamon, cardamom, and coriander in a blender; puree everything together. Pour batter on top of caramel.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil.
- Cover bread pudding and place in the steamer; cook until a knife comes out clean, 40 to 45 minutes. Remove from the oven and cool to room temperature, 45 minutes to an hour. Cool in the refrigerator for 1 hour.
- Remove from the refrigerator and turn out onto a plate to serve.
Nutrition Facts
| Calories | 460 kcal |
| Carbohydrate | 70 g |
| Cholesterol | 135 mg |
| Dietary Fiber | 1 g |
| Protein | 8 g |
| Saturated Fat | 10 g |
| Sodium | 146 mg |
| Sugars | 65 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |