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Creme Brulee Bread Pudding With Vanilla Bean Cream Sauce

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Ingredients
  

Creme Brulee Bread Pudding

  • 8-10 slices white bread cubed (4 cups)
  • 2 cups milk warmed
  • ¼ cup butter melted
  • ½ cup sugar
  • 2 eggs slightly beaten
  • 1 Tablespoon vanilla
  • 2 Tablespoons sugar for brulee top

Vanilla Bean Cream Sauce

  • ½ cup butter
  • ½ cup sugar
  • ½ cup packed light brown sugar
  • ½ cup heavy cream
  • 1 tsp vanilla bean paste or vanilla

Instructions
 

Bread Pudding

  • Heat oven to 350°F.
  • Lay bead in greased casserole dish.
  • In a large measuring cup combine milk, butter, eggs, 1/2c.sugar, vanilla. Mix well.
  • Pour this custard over the bread and let sit just 5-10 minutes.
  • Bake at 350 for 60-70 minutes until puffed, golden and set in center.
  • Sprinkle top with 2 T. sugar and broil just 2 minutes or less. Keep a close eye so it does not burn!!!

Vanilla Bean Cream Sauce

  • Combine first 4 sauce ingredients in a pot.
  • Cook over medium, stirring occasionally, 5-8 minutes or until thickens and boils.
  • Remove from heat and stir in vanilla slowly. Spoon warm bread pudding onto plates and serve with vanilla bean cream.
  • Adapted from LandOLakes