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Omaha Caramel Bread Pudding

January 28, 2023

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	Omaha		12	To 16

INGREDIENTS

8	c	Loosely packed cubed, 1/2
		inch cinnamon rolls
		raisin bread or French
		bread
3	c	Milk
2	c	Heavy cream
9		Eggs
3/4	c	Packed dark or light brown
		sugar
3/4	c	Sugar
1 1/2	t	Ground cinnamon
2	T	Pure vanilla extract
3/4	t	Salt
30		Caramel candies, such as
		Kraft usually 8 – 13
		ounces up to 40
1 1/2	t	Pure vanilla extract
		Heavy cream, for serving
		optional

INSTRUCTIONS

Recipe is from the Garden Cafe in Omaha, Nebraska as published in
Classic Home Desserts by Richard Sax. Note that you can halve this
recipe and bake in an 8-inch square pan.  Bread Pudding: Place the
bread cubes in a 13 x 9-inch baking dish; set  aside. Heat the milk and
cream in a large saucepan until hot. In a  large bowl, whisk the eggs,
brown and white sugars, cinnamon, vanilla  and salt. Slowly whisk in
the hot milk mixture. Pour the mixture over  the bread cubes and let
stand for 10 to 20 minutes so that the bread  absorbs the liquid. Press
the bread cubes into the custard with a  spatula once or twice.
Meanwhile, preheat the oven to 350 F, with a  rack in the center. Bake
the pudding until the custard is set but  still slightly wobbly in the
center, usually about 40 minutes. Cool  on a wire rack. Caramel
Topping: While the pudding is cooling, melt  the caramels in a heavy
saucepan over low heat, stirring until  smooth. Remove from the heat
and stir in the vanilla. While the  pudding is still warm, drizzle a
random pattern of thin lines of the  hot caramel over the surface of
the pudding. (At the Garden Cafe, the  pudding is topped with a thick,
even coating of caramel; Sax likes it  drizzled lightly, but you
decide. To make an even coating like the  cafe's, use about 40
caramels.) Do not touch or disturb the surface  of the pudding, or you
will tear it. If the caramel in the pan gets  too hard as you are
working, rewarm it over low heat. To serve,  rewarm the pudding in a
325 F oven before serving, to soften the  caramel. You can also cut
squares of the pudding and warm then in  individual ovenproof serving
dishes. If you like, drizzle each  serving with a little cream. Posted
to EAT-L Digest 08 Mar 97 by  Felicia Pickering <MNHAN063@SIVM.SI.EDU>
on Mar 8, 1997

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 299 Calories From Fat: 125 Total Fat: 14.2g Cholesterol: 173.4mg Sodium: 296.9mg Potassium: 207.8mg Carbohydrates: 36.1g Fiber: <1g Sugar: 32.4g Protein: 8.3g