Bread pudding with caramel sauce

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Ingredients

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

Cooking Instructions

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.