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Before you jump to Brioche Bread Pudding with Caramel Sauce recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Will Save You Dollars.
Remember when the only men and women who cared about the natural environment were tree huggers and hippies? That’s a thing of the past now, with everybody being aware of the problems besetting the planet and the shared responsibility we have for turning things around. Unless everyone begins to start living more green we won’t be able to resolve the problems of the environment. This must happen soon and living in methods more friendly to the environment should become a goal for every individual family. Read on for some methods to go green and save energy, largely in the kitchen.
Why don’t we begin with something quite simple, changing the particular light bulbs. Naturally you shouldn’t confine this to merely the cooking area. The normal light bulbs are the incandescent type, which really should be replaced with compact fluorescent lightbulbs, which save energy. These bulbs are usually energy-efficient which means electricity consumption is definitely lower, and, although they cost a bit more to buy, will outlast an incandescent light ten times over. Utilizing these types of longer-lasting lightbulbs has the benefit that many fewer lightbulbs make it into landfills. It goes further than simply exchanging the lights, though; turning off lights that aren’t needed is actually another good thing to do. In the kitchen is where you’ll regularly find members of a family, and often the lights are not turned off until the last person goes to bed. Certainly this also happens in other rooms, not simply the kitchen. Do an exercise if you like; check out the amount of electricity you can save by turning the lights off when you don’t need them.
The kitchen on its own provides you with many small means by which energy and money can be saved. Environmentally friendly living is not really that hard. Typically, all it will take is a bit of common sense.
We hope you got insight from reading it, now let’s go back to brioche bread pudding with caramel sauce recipe. You can cook brioche bread pudding with caramel sauce using 11 ingredients and 5 steps. Here is how you do that.
The ingredients needed to make Brioche Bread Pudding with Caramel Sauce:
- Use 1 loaf Brioche Bread (about 8 cups when cubed)
- Use 1 cup granulated sugar
- Use 5 eggs
- Use 2 cups milk
- Use 2 tsp vanilla extract
- Provide 1/2 tsp ground cinnamon
- Use Caramel Sauce
- Use 1/2 cup light brown sugar
- Prepare 1/4 cup half and half (or 2T cream/2T milk)
- Use 2 tbs butter
- You need 1/8 tsp salt
Instructions to make Brioche Bread Pudding with Caramel Sauce:
- Preheat oven to 350°F. Grease a 2 quart baking dish with butter, or spray with nonstick spray. My dish measures about 8x11 or so. (9x13 is too big for this in my opinion). Arrange bread cubes in baking dish to fit snug together and as evenly layered as possible.
- Wisk together sugar, eggs, milk, vanilla, and cinnamon until well combined. Pour evenly over bread in baking dish. Using the back of a spatula gently press bread down into liquid. Let sit 15-20 minutes for bread to soak up a good amount of the liquid. Press down gently once more (do not "squish").
- Place in oven. Bake uncovered 45-55 minutes, or until just set in the center and top is golden (mine was 50 minutes). If edges start to brown too much you can loosely cover them with foil, but do not cover the dish completely (you'll get a soggy top).
- While baking, make your caramel sauce. In a small sauce pan over medium heat wisk together brown sugar and half & half. When it starts to steam wisk in butter until melted. Bring to a boil for 5 minutes, wisking constantly so not to burn. You are looking for it to thicken slightly and turn a nice "caramel" color (it will thicken even more as it cools). Remove from heat and set aside.
- When bread pudding is finished remove from oven. Drizzle caramel sauce over the top. Let cool at least 15 minutes before cutting to serve hot. Or let cool completely then cover tightly with foil. Refrigerate overnight and serve cold. This is how we like it, and frankly I find it tastes best this way!
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