How To Cook Bread Pudding With White Chocolate, Almonds And Caramel Sauce With Rum - Recipe

Joe Fowler Author: Joe Fowler Time for reading: ~2 minutes Last Updated: August 08, 2022
How To Cook Bread Pudding With White Chocolate, Almonds And Caramel Sauce With Rum - Recipe

Learn how to cook "Bread pudding with white chocolate, almonds and caramel sauce with rum". Delicious recipe.

Necessary products

For 16 servings are needed:

  • 1 liter of fresh milk
  • 240 grams of butter
  • 1 teaspoon sugar
  • 2 tablespoons vanilla extract
  • 1 ground or grated nutmeg
  • 1/4 teaspoon salt
  • 350 grams of dry white bread
  • 3 white chocolates (total 300 grams)
  • 1/2 cup chopped almonds
  • 6 eggs

For the caramel sauce:

  • 1 1/2 tea cups sugar
  • 1/2 teaspoon water
  • 250 milliliters of high-fat liquid cream (32%)
  • 60 grams of butter
  • 2 tablespoons rum
  • 1/2 teaspoon lemon juice

To serve - caramelized bananas:

  • 8 bananas
  • 1/2 teaspoon brown sugar

white chocolate for decoration

 

Method of preparation :

First, cut the bread into pieces about an inch thick. Remove the crusts and turn the soft part into cubes. Finely chop the chocolate with a knife. Mix the two products in a bowl, add the almonds to them and start making the milk combination.

 

Pour the milk into a saucepan, add the butter, vanilla extract, salt, sugar, nutmeg and bring the liquid to a boil over medium heat, stirring. Then remove from the heat and allow to cool (about 25 minutes).

 

Then beat the eggs in it and mix until smooth. Spread on the bread mixture with the chocolate and nuts. Stir and let the dough stand for 20 minutes.

 

Then transfer to a pan, cover with foil and bake the pudding at 150 degrees for about 60 minutes.

 

While it is in the oven, prepare the caramel sauce.

In a small saucepan, mix the water and sugar and stir constantly until the liquid boils. When this happens, let it boil over low heat until it begins to acquire an amber color.

At this point, reduce the heat to a minimum, pour the liquid cream, rum, lemon juice and add the butter. Stir and remove the pan from the stove. Once it cools down a bit, the syrup is ready.

When the pudding is baked, take it out of the oven and while it is still hot, put a piece of chocolate on each "portion". This way the white sweetness will melt and turn out very beautiful.

 

Peel a banana, grate it and cut it in half. Sprinkle with sugar and bake in the oven on the grill function for 6-7 minutes at maximum temperature (or you can use a creme brulee burner).

All you have to do is cut the pudding into squares, diamonds or triangles and serve with the amber rum syrup and the caramelized fruit.

 

Enjoy!

 

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