Bread Pudding with Rum Caramel
Ingredients:
- 500 g (1 lb) bread
- 113 g (4 ounces) butter
- 4 large eggs
- 240 ml (8 fluid ounces) heavy cream
- 350 ml (12 fluid ounces) milk
- 66 g (4 tablespoons) superfine sugar
- 2 vanilla beans, sliced in half lengthwise
Directions:
- Pre-heat oven to 176°C (350°F). Melt butter in a small pan.
- Cut bread into medium-sized cubes, and pour butter over bread.
- Beat the eggs with the cream, milk, sugar and vanilla beans.
- Heat slowly in a saucepan until very hot, but do not bring to a boil.
- Pour egg mixture over buttered bread and mix until liquid is nearly completely soaked.
- Pour entire mixture into buttered baking dish, and bake, uncovered for 25-30 minutes.
FOR THE RUM CARAMEL
- 454 g (1 lb) salted butter
- 400 g (2 cups) brown sugar
- 120 ml (½ cup) heavy cream
- 60 ml (2 fluid ounces) dark rum
Combine butter, sugar and rum in a non-reactive saucepan, and heat slowly until sugar is completely melted, whisking often. Add cream.
