Stone Hill’s Bread Pudding with Caramel Sauce
- 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
- 2 cup Brown Sugar
- 2 cup cream
- 1/2 lb butter
- 1 tsp vanilla extract
- Splash Stone Hill Cream Sherry
Preheat oven to 350 degrees
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.
Cut Brioche into 1 inch cubes. Combine bread with the mixture. Stir until bread is coated thoroughly.
Grease a 9×13 inch pan. Pour mixture into pan.
Combine leftover sugar, cinnamon and nutmeg. Sprinkle mixture over top of bread pudding. Bake for 30 minutes or until toothpick comes out clean.
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.
Cut Bread Pudding and drizzle with Caramel Sauce. Top with whipped cream and serve with Stone Hill’s Cream Sherry.
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