Monday, July 15, 2013
1 tablespoons light brown sugar
1/3 cup plus 1 tablespoon granulated sugar (2 ounces)
2 ea. TRH Dinner Rolls, cut into 3/4-inch cubes (about 2 cups)
5 large egg yolks
2 teaspoons vanilla extract
1/2 teaspoon table salt
1 1/4 cups heavy cream
1 1/4 cups half and half
1 tablespoons unsalted butter, melted
1. Adjust oven racks to middle and lower-middle positions and heat oven to 325 degrees. Combine brown sugar and 1 tablespoon granulated sugar in small bowl; set aside.
2. Spread bread cubes in single layer on a rimmed baking sheet. Bake, tossing occasionally, until just dry, about 15 minutes, switching tray from top to bottom rack halfway through. Cool bread cubes about 15min.
3. Whisk yolks, 1/3-cup sugar, vanilla, and salt together in large bowl. Whisk in cream and milk until combined. Add 2 cups cooled bread cubes and toss to coat. Let stand until cubes are thoroughly saturated, about 30 minutes. Toss the cubes in the custard occasionally.
4. Use a slotted spoon and gently spoon saturated bread cubes into a cupcake pan (should make about 4 portions). Sprinkle brown-sugar mixture evenly over top of each “cupcake”. Place pan on rimmed baking sheet and bake on middle rack until custard has just set, and pressing center of pudding with finger reveals no runny liquid, 35 to 40 minutes. (Instant-read thermometer inserted into center of pudding should read 170 degrees.) Transfer to wire rack and cool until pudding is set and just warm, about 45 minutes. Serve with ice cream and caramel sauce.
You can add raisins or craisins (plump them up in rum for about 20-3- minutes and drain). Walnuts or pecans would also be a good addition.
Let us know how your bread pudding turned out on our Pinterest or in the comments section below!
This recipe was adapted from a Cooks Illustrated recipe for Bread Pudding.