bread and butter pudding with bacon and caramel sauce

Bread Pudding
400 grams Brioche loaf cut into 2cm squares

3/4 c. pouring cream
3/4 c. full fat milk
2 eggs
1/4c. packed brown sugar
1 tsp vanilla
butter for base of dish and to dab on top of the pudding before baking

Generously butter a 1.5L baking dish.
Spread the cut up brioche pieces into the baking dish.
Mix all other ingredients in a large bowl and pour over the brioche.
Put the mixture into the fridge and let it sit for 2-3 hours.
Remove the mixture from the fridge and let it warm up to room temperature (c. 1/2 hr).
Add generous knobs of butter to the top of the bread pudding and bake for c. 45 min at 175F. While the bread pudding is baking, cook the bacon and caramel sauce.

120 g streaky bacon

Heat up a small sauce pan on medium heat and add bacon.
Cook bacon until it is really crisp.
Remove rendered fat throughout this process.
Remove bacon and let rest on paper towel (to absorb the excess oil).

Caramel sauce
120g butter

1/4 c. packed brown sugar
1/4 c. maple syrup
1c. pouring cream

Use the same saucepan which was used for cooking the bacon (above).
Melt butter over medium heat.
Mix in sugar, maple syrup and cream and bring to a boil.
Remove from heat and let cool.

Optional: You can break up the crisp bacon and add to the caramel sauce after bringing the sauce to boil or the bacon and sauce can be served separate. I added the bacon strips to individual serves of pudding and poured the caramel sauce over the dessert just before serving.

*Recipe inspired by an article and recipe available on the TIME Entertainment website titled Brioche Bread Pudding.


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