Ingrédients pour Caramelized Custard Bread Pudding
- 1 cup raisins
- ½ cup water
- ¼ cup orange juice
- 6 cups cubed day-old bread
- ¾ cup packed light brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 6 large eggs
- 1 teaspoon baking powder
- Vanilla Extract
- 4 cups whole milk
- 2 cups heavy cream
- 4 tablespoons (½ stick) unsalted butter
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Comment préparer Caramelized Custard Bread Pudding
- Cover 1 cup raisins with ½ cup water and ¼ cup orange juice. Soak for at least 30 minutes, or cover and refrigerate up to 24 hours.
- Preheat oven to 350°F (175°C).
- In a medium saucepan, heat 4 cups whole milk, 2 cups heavy cream, and 4 tablespoons (½ stick) unsalted butter over medium heat. Stir frequently until butter is melted and mixture is warm; do not boil.
- Remove from heat and let cool slightly.
- In a small bowl, combine ¾ cup packed light brown sugar, 1 teaspoon ground cinnamon, and ½ teaspoon ground nutmeg.
- Set aside 2 tablespoons of the brown sugar mixture for sprinkling on top later.
- In a large bowl, whisk together the remaining brown sugar mixture, 1 teaspoon vanilla extract, and 6 large eggs until light and frothy.
- Gradually whisk in the warm milk mixture until well combined.
- Add 1 teaspoon baking powder and whisk gently until just combined. Do not overmix.
- Grease a 2-quart casserole dish.
- Place half of 6 cups cubed day-old bread into the prepared casserole dish.
- Thoroughly drain the raisins and discard the soaking liquid.
- Spread ½ cup of the drained raisins evenly over the bread.
- Top with the remaining bread cubes.
- Sprinkle the remaining raisins over the top layer of bread.
- Pour the custard mixture evenly over the bread, ensuring all the bread is saturated. Let stand for 5 minutes to allow the bread to absorb the custard.
- Sprinkle the reserved 2 tablespoons of brown sugar mixture over the top.
- Place the casserole dish in a larger baking pan.
- Carefully pour very hot water into the larger pan, filling it to about halfway up the sides of the casserole dish (create a bain-marie).
- Bake for 60-70 minutes, or until a knife inserted 1 inch from the rim comes out clean.
- Let cool slightly before serving warm or cold.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
85g
Fat
29g
Carbs
13g
