Bread And Butter Pudding With Caramel Sauce

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 10
• 3/4 cup unsalted butter, creamed well
• 20 slices bread, with crusts
• 2 cups granulated sugar
• 2 tablespoons granulated sugar, for sprinkling over bread
• 1/2 teaspoon cinnamon
• 1 vanilla beans, split or 1 tablespoon vanilla extract
• 6 cups whole milk
• 6 large eggs
• 4 large egg yolks
• 1/2 teaspoon salt
• 1/4 cup butter
• 1 1/3 cups granulated sugar
• 2 1/2 cups half and half milk

Recipe

• 1 preheat the broiler.
• 2 butter one side of each slice of bread and toast them with the buttered side up. watch carefully as not to burn.
• 3 stand bread slices upright to cool-- do not stack as they will stick together-- when toast is cool and dry, trim off crusts and cut into triangles.
• 4 arrange in a deep 10 inch cake pan, in a spiral overlapping, with the points up. there will be an empty space in the centre.
• 5 sprinkle with the 2 tbsp sugar and the cinnamon. set aside.
• 6 split the vanilla bean and scrape the seeds into the milk in a saucepot, over medium heat.
• 7 note: if using extract, do not put it in the milk here, scald the milk alone.
• 8 in a large bowl, beat the eggs, remaining sugar, salt and vanilla extract if been used, until smooth and lemon coloured-- about one minute.
• 9 with mixer on low, and in a stream add the scalded milk-- now remove the vanilla bean.
• 10 with a ladle pour as much of this custard into the centre of the cake pan, careful not too overflow-- let stand and keep adding more, as its been soaked inches.
• 11 bake in a hot 400°f oven in a hot water bath-- for about 40 minutes until pudding is firm and puffed and golden brown-- remove and place on a rack to cool.
• 12 sauce-- put butter in a pot, and pour in the sugar.
• 13 do not stir over medium heat allow sugar to caramelize slowly--should take 10 minutes or so.
• 14 stir when mixture is a nice brown colour and bubbling.
• 15 continue until its a dark golden brown-- stir in small amounts of the cream, it will harden up-- but then will go back to a liquid, or a thick syrup-- strain through a sieve, and keep hot in a warm water bath, until needed.
• 16 to serve-- cut the cake into ten portions, as you would a pie-- using a knife and a pie lifter to remove, as not to loose any custard-- pour some sauce over each.