Friday, September 14

Traditional Bread Pudding with Caramel or Chocolate Sauce

Bread pudding is a classic. It utilizes day old bread and remoistens it into a rich dessert. Today's modern version is filled with slightly sweeter ingredients, designer artisan breads, and served as a dessert but, it still stands true to its humble roots.

I am not sure where or when bread pudding was created, as you can find it in history all the back to the ancient Egyptians. Even these days no one likes to waste food and before preservation every day mattered in keeping food usable. This became a great way to turn slightly hardened bread into a soft and moist dish has been seen in different forms over centuries.

Serves: 4-6
Full time:

You will need:

2 eggs
3 cups day old bread cubes (about 3 rolls or 5 slices)
1 cup milk, slightly warmed
1/2 cup hot water
1/2 brown sugar
1/4 cup sugar
1/4 tsp vanilla extract
1/4 tsp ground cinnamon
1/8 tsp salt

Topping:
3/4 cup caramel of chocolate sauce, you can use either homemade or store bought for my homemade caramel sauce:
http://eatingeclectic.blogspot.com/2012/07/make-it-caramel-sauce-and-salted.html

Let us begin:

Preheat oven to 350 and lightly grease a deep baking dish (1 quart).

Place bread cubes into the bottom of the baking dish.

Mix hot water with brown sugar.

And pour over the bread cubes.

Mix eggs, vanilla, cinnamon, milk, and salt.

And pour over the bread cubes.

Dust top with sugar.

Bake in oven for 30-40 minutes or until an interested toothpick or knife comes out clean.

Allow to cool for 30 minutes and drizzle with Carmel or Chocolate sauce.

Let sauce set 5 minutes before serving.

Plate up and enjoy!