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Vanilla Bean Bread Pudding

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breadpudding1smIf you missed yesterday’s cooking class at the Windermere Library, you missed the Vanilla Bean Bread Pudding with Cardamom Caramel Sauce we made. It was so good that it inspired the nice gentleman in the front row to ask for my hand in marriage.

I can’t guarantee the same will happen for you when you try this recipe, but it will make the people you share it with very happy.

Vanilla Bean Bread Pudding with Cardamom Caramel Sauce

Prep time: 10 minutes
Cook time: 40 minutes
Yields: 9 servings
Allergy info: soy-free; contains wheat, gluten, dairy, eggs

For the bread pudding
4 cups cubed French or Sourdough bread, 1/2-inch cubes (about 1 loaf)
2 tablespoons butter, room temperature
5 eggs, room temperature
1 cup sugar
1 1/2 cups whole milk
1 1/2 cups cream
1/4 teaspoon kosher salt
1 vanilla bean, split and seeds scraped

For the cardamom caramel sauce
4 tablespoons salted butter
1 cup cream
1/2 cup half and half
1 cup sugar
1/2 teaspoon vanilla extract
1/4 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt

For the whipped cream
1 pint heavy cream
3 tablespoons sugar
Ground cinnamon or cardamom (optional)

Preheat oven to 350 degrees Fahrenheit. Butter a 9-inch baking dish with 2 tbsp. of the butter. Add bread cubes to pan, set aside.

For the bread pudding, in a large bowl beat eggs and sugar, set aside. In a medium saucepan heat milk, cream, salt and vanilla bean pod and seeds over low heat; steep 10 minutes. Pour a small amount of the milk mixture into the egg mixture while whisking to temper. Continue to incorporate the milk mixture into the egg mixture until well combined; pour over bread cubes, pressing bread gently until saturated (mixture can be refrigerated up to 24 hours at this point or baked). Place pan in oven; bake 25 to 30 minutes, or until puffed and slightly dry on top.

Meanwhile, in a medium saucepan heat butter, cream, half and half, sugar, vanilla, cardamom, cinnamon and salt over medium heat. Bring to boiling; reduce to a simmer. Cook, stirring occasionally until thick and light brown, about 20 minutes. Remove from heat, keep warm. Stir with a whisk until smooth before serving.

For the whipped cream, in a large bowl, using an electric hand mixer with whip attachment, whip heavy cream on medium speed until slightly thick. Add sugar and continue to whip until soft peaks form, about 3 minutes.

Place spoonfuls of the bread pudding on small serving plates. Drizzle with cardamom caramel sauce and top with whipped cream. Sprinkle with additional cinnamon or cardamom if desired, and serve warm.

Notes:
The vanilla custard can also be used as the base for crème brulee, vanilla pudding, vanilla bean ice cream, eggnog and vanilla sauce.

With the exception of white sandwich bread, any kind of stale or fresh bread can be used in this recipe.

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  1. accordingtocarey.com says:

    >Mmmm… I love cardamom!

  2. Wicked Good Dinner says:

    >Yes, same library – March is pasta-making :-)

  3. Paula in Colorado says:

    >OMG that looks delicious. I love bread pudding, but I don't want to get married. . . :)

  4. WillJogForFood says:

    >That looks awesome! It's making me hungry even though I just had some breakfast :)

  5. Julie (thelittlekitchen.net) says:

    >Dawn,

    This looks really good! And it doesn't have raisins, winner for me! :)

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