Tools:
Ingredients:
-
Bake Easy™ Non-Stick Spray
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4 cups cut-up stale French bread cut in 1-inch cubes
-
3 tablespoons butter or margarine melted
-
1 1/2 cups Milk
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1 1/2 cups heavy whipping cream
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3 eggs
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1/3 cup granulated sugar
-
1/3 cup + 12 teaspoons caramel ice cream topping divided
-
1/8 teaspoon cinnamon candy flavoring
-
1/4 teaspoon salt
-
3/4 cup heavy whipping cream
-
1/4 cup caramel ice cream topping or sauce + addtl. for drizzling if desired
-
cinnamon ground, optional
Makes: Pudding serves 6.
instructions
Preheat oven to 350°F. Lightly spray mini fluted mold pan cavities with non-stick
spray.
In large bowl, combine bread and melted butter; set aside.
In heavy medium
saucepan, combine milk, 1 1/2 cups whipping cream, eggs and sugar.
Heat just
to a simmer and continue to cook, stirring constantly, until mixture thickens,
about 10 minutes.
Remove from heat; stir in 1/3 cup ice cream topping, candy
flavor and salt. Pour over bread; let sit 10 minutes.
Fill pan cavities halfway
with bread mixture; spoon 2 teaspoons caramel topping over mixture. Add remaining
bread mixture to pan cavities.
Bake 15-18 minutes or until firm to touch. Cool
5 minutes; loosen sides and turn out onto serving plate. Serve warm.
To serve, whisk 3/4 cup heavy whipping cream and 1/4 cup ice cream topping
together in small bowl. Pour into dessert whipper. Use whipper as instructed.
Serve whipped cream with warm bread puddings; drizzle with additional ice cream
topping.