Zutaten für Cinnamon Toast Pudding With Caramel Sauce
- 6-8 slices white bread
- 6-8 tablespoons butter, 4 tablespoons unsalted butter, plus more for buttering dish
- 1 and 5/12 cups granulated sugar
- 1 teaspoon ground cinnamon
- 2 cups whole milk
- 2 pinches salt
- 4 large egg substitutes
- 2 teaspoons vanilla extract
- 1/4 cup dark corn syrup
- 1/2 cup evaporated milk
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Zubereitung von Cinnamon Toast Pudding With Caramel Sauce
- Preheat oven to broil.
- Spread one side of each slice of bread (about 6-8 slices) evenly with 1 tablespoon of butter.
- In a small bowl, combine 1/4 cup granulated sugar and 1 teaspoon ground cinnamon.
- Sprinkle the cinnamon-sugar mixture evenly over the buttered side of each bread slice.
- Place bread slices on a baking sheet.
- Broil 4 inches from the heat for 2 minutes, or until golden brown and bubbly. Watch closely to prevent burning.
- Remove from oven and let cool completely.
- Cut each toast slice into 4 triangles.
- Generously butter a 9-inch quiche dish.
- Arrange the toast triangles, sugared side up, on the bottom and sides of the prepared dish, overlapping as needed.
- In a medium saucepan, heat 2 cups whole milk over low heat until hot (do not boil).
- Remove from heat. Whisk in 2/3 cup granulated sugar, a pinch of salt, 4 large egg substitutes (or 4 large eggs), and 1 teaspoon vanilla extract until sugar is completely dissolved.
- Pour half of the custard mixture over the toast triangles in the quiche dish.
- Let stand for 5 minutes to allow the toast to absorb some of the custard.
- Pour in the remaining custard mixture.
- Place the quiche dish in a larger, shallow baking pan.
- Carefully pour hot water into the larger pan to a depth of 3/4 inch (this creates a water bath for even baking).
- Bake in a preheated 350°F (175°C) oven for 30-35 minutes, or until a knife inserted into the center comes out clean.
- Let cool slightly before serving.
- **Prepare Caramel Sauce:** In a heavy saucepan, combine 1/2 cup granulated sugar, 1/4 cup dark corn syrup, 4 tablespoons (1/2 stick) unsalted butter, and a pinch of salt.
- Cook over medium heat, stirring constantly, until sugar dissolves and mixture comes to a boil.
- Boil, stirring constantly, for 1 minute.
- Remove from heat and carefully whisk in 1/2 cup evaporated milk and 1 teaspoon vanilla extract. Be cautious as the mixture will be hot.
- Serve warm Cinnamon Toast Pudding topped generously with salted caramel sauce.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
220g
Fat
30g
Carbs
27g
