Brandied Bread Pudding with Caramel Sauce

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Brandied Bread Pudding with Caramel Sauce
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Makes: 8 servings adjust
From the RSVP section, this recipe is from the Winchester Country Inn in Ashland, OR.

Directions

Ingredients

  • 1 cup Whipping Cream
  • 1 cup Brown Sugar
  • 1⁄2 cup Light Corn Syrup
  • 1⁄4 cup Sugar

Step 1

Combine 1 c whipping cream, brown sugar, corn syrup and 1/4 c sugar in heavy small saucepan. Whisk over medium heat until sugar dissolves. Increase heat and boil until reduced to 1 1/2 cups, stirring frequently, about 5 minutes. Set aside.

Ingredients

  • 1 teaspoon Vanilla Extract
  • 1⁄4 cup Brandy
  • 1⁄2 cup Sugar
  • 3 large Egg Yolk
  • 3 large Eggs
  • 1 cup Whipping Cream
  • 2 Whole Milk
  • 6 Challah Bread, crust trimmed, cut into 1" cubes

Step 2

Preheat oven to 350 °F. Butter 13x9x2 glass baking dish. Heat milk and cream in heavy large saucepan over medium-low heat just to simmer. Whisk eggs, yolks, sugar, brandy, and vanilla in large bowl until blended. Gradually whisk in hot milk mixture. Place bread cubes in prepared dish. Pour milk and egg mixture over. Stir until bread is evenly coated. Bake until golden brown and set, about 40 minutes. Remove from oven. Cool pudding slightly.
 

Step 3

Rewarm sauce over low heat, stirring occasionally. Cut pudding into squares. Place on plates, spoon sauce over.
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