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Salted caramel breakfast bread pudding with espresso whipped cream
Ingredients
- 4 eggs
- 2 cup whole milk
- 1 cup heavy cream
- 1/2 cup brown sugar
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/3 cup unsalted butter, melted
- 6 cups day old bread, cubed
- Salted caramel for serving (recipe to follow)
- Espresso whipped cream for serving (recipe to follow)
Salted caramel sauce:
- 2 cups granulated sugar
- 12 tablespoons salted butter, cubed and at room temperature
- 1 cup 35% cream
- 2 teaspoon flaked sea salt
Espresso whipped cream:
- 1 cup whipping cream
- 3 tablespoons sugar
- 3 tablespoons espresso, cooled
Directions
- Pre-heat oven to 375° and spray an 9” x 9” baking pan with non-stick spray.
- In a medium size mixing bowl combine eggs, milk, cream, brown sugar, nutmeg and ginger.
- Whisk until well combined.
- Add bread to prepared baking pan, and drizzle with melted butter. Pour egg mixture over top.
- Bake for 40 - 45 minutes, or until tops and sides are nicely browned. Serve with salted caramel sauce and espresso whipped cream. Enjoy!
Salted caramel sauce:
- Pour the sugar into a heavy bottom pot. Heat the sugar over medium high heat, and stir until you see the sugar start to clump - this is what you want. Continue to stir as the sugar begins to melt.
- Once the sugar is completely melted - this will take about six to seven minutes, swirl the pan for a minute while the sugar cooks. You want the sugar to reach a deep amber hue.
- Once the sugar is at it’s desired colour, slowly add the butter - be cautious, once the butter is added the sugar will start to bubble vigorously. Whisk the sauce until all the butter is incorporated.
- Remove the pan from the heat and immediately add the cream and continue to whisk until you have a smooth sauce. Sprinkle in the salt and mix until combined.
- Let the sauce cool before pouring it into a glass jar to store. The sauce will keep in the fridge for up to one month.
Espresso whipped cream:
- In a stand mixer, or using a hand blender whip cream and sugar. Once the creams begins to take shape, slowly add the cooled espresso. Continue whipping until stiff peaks form.
