Stone Hill’s Bread Pudding with Caramel Sauce

INGREDIENTS
Bread Pudding
- 1 Loaf Brioche
- 12 Eggs
- 2 cup Heavy Cream
- 2 tsp Cinnamon
- 1 tsp Nutmeg
- 2 tsp salt
- 1 1/2 cup Granulated Sugar
- 2 tsp Vanilla
Caramel Sauce
- 2 cup Brown Sugar
- 2 cup cream
- 1/2 lb butter
- 1 tsp vanilla extract
- Splash Stone Hill Cream Sherry
INSTRUCTIONS
Bread Pudding
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Preheat oven to 350 degrees
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In large bowl, combine 1 3/8 cup of sugar, 2 tsp salt, 12 eggs, 2 cups heavy cream and 2 tsp vanilla. Mix together.
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Cut Brioche into 1 inch cubes. Combine bread with the mixture. Stir until bread is coated thoroughly.
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Grease a 9×13 inch pan. Pour mixture into pan.
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Combine leftover sugar, cinnamon and nutmeg. Sprinkle mixture over top of bread pudding. Bake for 30 minutes or until toothpick comes out clean.
Caramel Sauce
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In sauce pan over low heat combine 2 cups brown sugar, 2 cups cream, 1/2 lb butter, splash of Cream Sherry and 1 tsp vanilla extract. Stir continuously until it starts to come to a gentle boil and starts to thicken, about 1 to 2 minutes.
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Cut Bread Pudding and drizzle with Caramel Sauce. Top with whipped cream and serve with Stone Hill’s Cream Sherry.
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