ingredients (20 * 20cm):
Bread pudding
1 loaf leftover bread of your choice (I used brioche)
0.5dl toasted pistachios
100 g sugar
0.25 tsp salt
0.25 tsp cinnamon
3dl milk
1 tsp vanilla extract
4cl dark rum
4cl cream
1 large egg
honey for drizzling
Salty Caramel Sauce:
100g granulated sugar
25g salted butter
0.5 dl whipping cream
How to:
Preheat the oven to 180C.
Slice the desired bread into 2*2cm cubes and place into a greased 20*20cm baking dish.
In a small pot, combine granulated sugar, salt, cinnamon, and milk. Turn on the heat and whisk together until dissolved. Add in vanilla extract and dark rum. Whisk to combine.
Place into a bowl set over a bowl of ice to cool. Add in the cream and once cool, add in the egg and mix until homogeneous.
Pour mixture over the bread along with crushed pistachios and a light drizzle of honey. Place into a preheated oven for 35 minutes. (If it starts to brown to quickly cover it with aluminium foil).
Caramel sauce:
For the caramel sauce, in a small pot add in granulated sugar and heat over medium heat while constantly stirring. Once melted, add and whisk in the butter and once thick stream in heavy cream. Stir until completely combined and let simmer for 20 seconds.
Place into a separate heat proof container to cool.
Place bread onto a plate and drizzle with caramel sauce before serving.
Original recipe: https://www.joshuaweissman.com/post/dessert-with-leftover-bread
