Caramel Bread Pudding
Most likely to make us fat and unhappy Magnus at Supreme Roastworks gave us some leftover bread in one of our visits. To revenge this evil act we made it into a caramel bread pudding, tasted just a few slices ourselves, and gave it back as a gift to the baristas!
2 cups bread crumbs, dry or fresh
8 tbsp sugar
4 dl warm milk
1 tbsp Røros butter
1 tsp cinnamon
a pinch of salt
For the caramel:
5 tablespoons sugar
3 tablespoons water
a squeeze of lemon
Ready. Bready. Bake
First make the caramel. Set a pan on medium heat. Pour the sugar in and make sure to distribute it on the whole surface. Add the water. Leave it on medium heat without stirring. Watch how it slowly begins to form small bubbles and the sugar changes color. When this happens, stir with a wooden spoon. Remove from heat and continue stirring until it reaches a tan honey candy color. Add a few drops of lemon juice. This will make it shiny and help it not to crystallize too quickly. Allow the caramel a minute to cool before you pour it all into a baking tin. Turn and tilt slowly to cover the walls of the mold until thoroughly impregnated with caramel. Now let the caramel cool until medium hard.
Mix the bread, sugar and 2/3 of the milk. In a saucepan on low heat, stir until the bread is unraveling. Remove from heat, add the remaining milk, butter, lightly beaten eggs, a pinch of salt and cinnamon. Let it set.
Finally, pour the bread pudding into the caramel greased baking tin, then add some raisins and/or chopped nuts, but first roll them in flour so they don't just fall to the bottom of the cake. This is a neat trick! Bake in the oven on 175 degrees C for 40 minutes.
Take it out of the oven and flip it like a tarte tatin.
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