Ingredients
4
4 servings
- •¼ cup unsalted butter
- •1 cup white sugar
- •1 cup cubed bread
- •1 cup milk
- •¼ cup sweetened condensed milk
- •2 large eggs
- •2 teaspoons vanilla extract
- •1 teaspoon white sugar
- •1 teaspoon ground cinnamon
- •½ teaspoon ground cardamom
- •½ teaspoon ground coriander
Instructions
- Melt butter in a small pan over medium heat. Add 1 cup sugar and stir occasionally until dissolved. Stop stirring once the mixture comes to a boil. Stay near the stove to monitor the color, swirling the pan gently to redistribute caramel as sugar begins to darken. Cook to about 310 degrees F (160 degrees C) or until the sugar turns light golden brown, 5 to 10 minutes. Remove from heat immediately, as sugar will continue to darken.
- Combine bread cubes, milk, condensed milk, eggs, vanilla, 1 teaspoon sugar, cinnamon, cardamom, and coriander in a blender; puree everything together. Pour batter on top of caramel.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil.
- Cover bread pudding and place in the steamer; cook until a knife comes out clean, 40 to 45 minutes. Remove from the oven and cool to room temperature, 45 minutes to an hour. Cool in the refrigerator for 1 hour.
- Remove from the refrigerator and turn out onto a plate to serve.
Nutritional Facts
Per 4 servings
- Calories: 460
- Carbohydrate: 70g
- Fat: 17g
- Fiber: 1g
- Protein: 8g
- Sugar: 65g
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