November 2017 Newsletter

SALTED CARAMEL BREAD PUDDING

  • 8 CUPS  BREAD, SOFT WHITE

CUSTARD:

  • 3  EGGS, WHOLE
  • 4 EGGS, YOLKS
  • 1 CUP  SUGAR
  • 1 PINT HEAVY CREAM
  • 1 PINT HALF AND HALF
  • 2 TBSP VANILLA EXTRACT
  • BUTTER, ROOM TEMP

 

IN A MEDIUM SIZE BOWL, WHISK THE EGGS AND EGG YOLKS TOGETHER UNTIL THEY ARE NICE AND FLUFFY.  ADD IN THE SUGAR, WHISKING UNTIL IT’S ALL INCORPORATED TOGETHER REALLY WELL.  WHISK IN THE CREAM AND HALF AND HALF, ONCE THAT’S ALL COMBINED ADD IN THE VANILLA EXTRACT AND WHISK IT TOGETHER.

IN A 8X8 PAN/ 9X13 PAN, USING THE SOFTENED BUTTER HEAVILY COAT THE BOTTOM, ALL SIDES AND CORNERS OF THE PAN.  PLACE 2/3 OF THE BREAD AND PLACE IT EVENLY ACROSS THE BOTTOM OF THE PAN. POUR 2/3 OF THE CUSTARD ON TOP OF ALL THE BREAD.  GENTLY PRESS DOWN THE BREAD, MAKING SURE ALL THE BREAD IS EVENLY COATED WITH THE CUSTARD.  PLACE THE REMAINING BREAD ON TOP OF THE BOTTOM LAYER AND POUR THE REMAINING CUSTARD EVENLY ON THE PAN. AGAIN, GENTLY PRESS DOWN THE BREAD SO EVERYTHING IS COATED WITH THE CUSTARD.

TAKE A PIECE OF PARCHMENT PAPER AND CUT OUT A PIECE THAT FITS THE TOP OF THE PAN AND COAT IT HEAVILY WITH BUTTER.  PLACE THE PARCHMENT PAPER BUTTERED SIDE DOWN ON TOP OF THE BREAD PUDDING, PUSHING GENTLY TO MAKE SURE THE PARCHMENT PAPER ISNT GOING TO BLOW OFF.

BAKE AT 350 DEGREES FOR 15 MIN, AND THEN REMOVE THE PARCHMENT PAPER.  PLACE BACK IN THE OVEN AND CONTINUE TO BAKE FOR 10-15 MIN. UNTIL THE TOP IS GOLDEN BROWN.

CARAMEL SAUCE:

  • 1 CUP   SUGAR
  • ¼ CUP  WATER
  • JUICE OF 1 LEMON
  • 4 OZ  BUTTER
  • 1 CUP   CREAM

IN SMALL SAUCEPAN, COMBINE THE SUGAR, WATER, AND JUICE OF ONE LEMON AND COOK THE SUGAR MIXTURE ON HIGH UNTIL IT TURNS A DEEP GOLDEN BROWN; SHOULD TAKE ROUGHLY 10 MIN OR SO. IF USING A CANDY THERMOMETER, COOK THE SUGAR UNTIL IT REACHES 390 DEGREES FAHRENHEIT. CAREFULLY AND SLOWLY WHISK IN THE CREAM INTO THE CARAMEL.

  ***WARNING, WHEN ADDING THE CREAM IT WILL CREATE A LOT OF STEAM AND MAY BUBBLE OVER YOUR PAN. MAKE SURE YOUR HAND ISN’T TOUCHING THE PAN WHEN ADDING IN THE CREAM.**** 

ONCE ALL THE CREAM HAS BEEN ADDED, ADD IN THE BUTTER AND WHISK THE CARAMEL UNTIL ALL OF THE BUTTER HAS MELTED.

STORE IN A PLASTIC OR GLASS CONTAINER, THE CARAMEL CAN BE LEFT OUT AT ROOM TEMP-IT DOES NOT NEED TO BE REFRIGERATED.

WHEN SERVING, WARM THE BREAD PUDDING AND POUR THE HOT CARAMEL OVER THE TOP OF IT AND SPRINKLE THE DISH WITH SEA SALT AND ENJOY.  

Jeramie Mitchell