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Burnt Sugar Bread Pudding




Source of Recipe


Internet


List of Ingredients




8 to 9 slices high quality white bread, 1/4 to 1/2-inch thick
3 egg yolks
1 whole egg
3/4 cup sugar
2 cups half and half
1 teaspoon vanilla extract
1/8 teaspoon salt
butter
1/2 cup sugar



Recipe



Cut the bread slices into 1-inch cubes. You should have about 5 cups of bread cubes. Place the bread cubes in a large bowl. In a separate bowl, whisk the egg yolks, whole egg and 3/4 cup of sugar together until the mixture becomes a light lemon color. Whisk in the half and half, vanilla and salt. Pour the mixture over the bread cubes and stir gently to combine. Let the mixture stand for about 15 minutes.

Generously butter a 9x5-inch loaf pan and set aside.

To make the burnt sugar syrup, place 1/2 cup of sugar in a medium skillet over medium heat. Gently shake the pan two or three times as it begins to liquefy. When it begins to color around the edges, stir gently with a wooden spoon until it begins to caramelize. Do not let the sugar scorch. When it reaches a medium mahogany color remove the pan from heat and continue stirring for about 30 seconds.

Place about one-third of the bread mixture in the buttered loaf pan. Drizzle about one-third of the burnt sugar syrup over the bread mixture. (The burnt sugar will be extremely hot so handle with care.) Repeat the process two more times ending with the remaining syrup drizzled over the top.
Place the bread pudding in a 325 degree oven and bake for about 45 to 50 minutes, or until the bread pudding is somewhat firm, but jiggles slightly in the center when the pan is gently shaken. When cool, run a knife around the edges of the loaf pan and carefully remove the bread pudding from the pan. Slice and serve at room temperature or chilled. Serves 8.