Bread Pudding with Old English Toffee Sauce (12.24.12)

12-24-bread-pudding

By Executive Chef Jason Merryweather, Harvest Restaurant at Thanksgiving Point

Bread Pudding

  • ½ c. sugar
  • 6 eggs
  • 2t. vanilla
  • 1t. cinnamon
  • 4c. half and half
  • Medium diced bread enough to fill 9×13 baking dish

Combine sugar, eggs, vanilla, and cinnamon in mixing bowl and whisk together. Add half and half. Spray 9×13 baking dish with oil. Place diced bread in baking dish. Pour mixture over bread. You may have to push bread down to coat well. Bake in a 350F degree oven for about an hour. Bread pudding will move slightly in the middle when moved.

Toffee Sauce

  • 1 cube butter
  • 1 ½ c. sugar
  • ¼ c. + 1T. flour
  • 2c. hot water
  • 1 tsp lemon juice
  • 2 tsp white vinegar

Melt butter, add sugar and flour in a heavy 2-qt pan and stir constantly until mixture turns color of paper bag. Add water and cook on low until dissolved and smooth. Add vinegar and lemon juice and stir in.


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