- 8 large free-range eggs
- 150 g sugar, plus 2 T extra
- 1 l milk
- 1 vanilla bean, seeded
- 1/2 t salt
- 8-10 slices day-old bread such as brioche, kitka or croissants (or 6 halved croissants)
- For the caramel sauce:
- 200 g sugar
- 65 ml water
- 125 ml cream
- 2 T butter
- 1/2 vanilla bean, seeded
Preheat the oven to 180°C.
Place the eggs and sugar in a large mixing bowl and beat until well combined. Add the milk, vanilla seeds and pod and the salt. Whisk to combine.
Slice the bread and arrange in a large baking tray. Pour over the custard and allow to soak for 30 minutes – the bread should absorb all the custard.
Bake for 1 hour. If you prefer your custard a little runny, bake it for 10 minutes less.
To make the caramel sauce, place the sugar and water in a pan over a medium heat. Allow the sugar to melt, then bring to a boil and allow to darken slightly.
Add the cream and butter and gently boil for 2 minutes. Remove from the heat and add the vanilla seeds.
Pour the caramel sauce over the bread pudding to serve.