For this Mother’s Day I wanted to make something really special for my Mommy!
The funny thing about this recipe is that it calls for Bourbon TWICE. Let me rewind and tell you about Flambee. One of my Mom’s famous stories is how as a kid, she ALWAYS wanted to order her dessert Flambee. I guess they used to go somewhere that would do it tableside, and she would order it every time. The story goes, that every time she would order her Flambee, she would take one bite and hate it. She hated the taste of the liquor! We always laugh that my grandparents would let her order it again- but they did and of course… she did.
While I was searching for recipes to make Mom this year, the one I fell for has Bourbon… twice. OYE! Well this one was for Mom, so after reading the recipe a few times, I figured it would be OK to leave out the Bourbon. Let me tell you, it wasn’t missing anything! It was awesome!
Bread Pudding w/ Salted Caramel Sauce
Recipe adapted from: Cooking Light Jan 2012
5 Cups Cubed French Bread (8oz, cut into 1/2 inch pieces)
1 Cup Evaporated Fat-Free Milk
3/4 Cup Skim Milk + 2 Tablespoons (to replace liquid from Bourbon)
1/3 Cup Sugar
1 Tablespoon Vanilla Extract
1 teaspoon Cinnamon
1/4 teaspoon Kosher Salt
2 Large Eggs
3/4 Cup Packed Light Brown Sugar
3 Tablespoons Skim Milk (to replace Bourbon)
1 Tablespoon Unsalted Butter
6 Tablespoons Half and Half (I used Fat Free), divided
1 teaspoon Vanilla Extract
1/8 teaspoon Kosher Salt
1. Bake the bread on a cookie sheet in an oven preheated to 350. Make sure the bread is spread evenly on the sheet. Bake for 8 minutes or until it’s just lightly toasted.
2. In a bowl, combine evaporated milk and the rest of the 6 ingredients in the Bread Pudding section. Stir with a whisk until well combined. Add the toasted bread cubes and stir to coat. Let stand for 20 minutes while you prepare the sauce. Stir it around a few times or press on the bread to help it soak up the liquid.
3. To prepare the sauce, combine the brown sugar, skim, and butter in a small saucepan over medium-high heat. Bring to a boil. Simmer for two minutes while stirring, or until the sugar is dissolved. Stir in FIVE of the Tablespoons of Half and Half. Simmer for 10-15 minutes or until it is reduced to about 1 Cup of liquid. Lower the heat to warm. Stir in remaining 1 Tablespoon Half and Half, vanilla, and salt. Stir occasionally keeping warm.
4. Coat a 9×5 inch loaf pan with cooking spray. Spoon 1/2 the bread mixture into the pan, then drizzle with 3 Tablespoons of the sauce. Spoon out the remaining bread mixture. Bake at 350 for 45 minutes. You’ll know it’s done when a knife inserted into the middle comes out clean. Serve with the warmed sauce.
This is my first bread pudding ever! I’ve actually never even tasted one either. I imagined it to be more… pudding-y? This reminded me of a fancy French Toast. It was so delicious! I think the sauce could have been saltier to remind me of “salted caramel”. It was amazing but… just missing that extra zing adding just a little more salt would give!
I also was so impressed at how easy this was to make.
1. I hardly had to buy any of the ingredients- I had most of them already!
2. The original recipe wasn’t that bad for you… and I replaced a few ingredients to make mine even better! Okay, it’s still not GOOD for you but it’s not that high in calorie considering what you’re eating!
3. I only dirtied like three things! So easy!