Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
In a large bowl, combine all Custard ingredients and whisk until well blended.
Place the cubed Bread in the prepared baking dish.
Pour the Custard mixture evenly over the bread, pressing down gently to ensure all bread is moistened. Let stand for 15-20 minutes to allow the bread to absorb the custard.
While the bread is soaking, prepare the Butterscotch Sauce. In a saucepan, combine Brown Sugar, Heavy Cream, and Butter. Cook over medium heat, stirring constantly, until the butter is melted and the sugar is dissolved. Bring to a simmer and cook for 2-3 minutes, stirring occasionally, until slightly thickened. Remove from heat and stir in Vanilla Extract and Salt.
Pour half of the Butterscotch Sauce over the bread and custard mixture.
Bake for 45-50 minutes, or until golden brown and the custard is set.
Let cool slightly before serving. Drizzle with the remaining Butterscotch Sauce before serving.
Ingredients
6
8 cups1920 mLCubed day-old bread (French or Challah)
4 cups960 mLWhole milk
1 cup240 mLGranulated sugar
4N/ALarge eggs
1 tsp5 mLVanilla extract
1/2 tsp2.5 mLGround cinnamon
1/4 tsp1.25 mLGround nutmeg
1 cup240 mLPacked brown sugar
1/2 cup120 mLHeavy cream
1/4 cup60 mLButter
1 tsp5 mLVanilla extract
1/4 tsp1.25 mLSalt
Equipment
9x13 inch baking dish
Large bowl
Whisk
Saucepan
Instructions
Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
In a large bowl, combine all Custard ingredients and whisk until well blended.
Place the cubed Bread in the prepared baking dish.
Pour the Custard mixture evenly over the bread, pressing down gently to ensure all bread is moistened. Let stand for 15-20 minutes to allow the bread to absorb the custard.
While the bread is soaking, prepare the Butterscotch Sauce. In a saucepan, combine Brown Sugar, Heavy Cream, and Butter. Cook over medium heat, stirring constantly, until the butter is melted and the sugar is dissolved. Bring to a simmer and cook for 2-3 minutes, stirring occasionally, until slightly thickened. Remove from heat and stir in Vanilla Extract and Salt.
Pour half of the Butterscotch Sauce over the bread and custard mixture.
Bake for 45-50 minutes, or until golden brown and the custard is set.
Let cool slightly before serving. Drizzle with the remaining Butterscotch Sauce before serving.
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