Sandy’s mom, Margie (aka Marge), has a passion for bread pudding and is a self-proclaimed connoisseur. This is the only bread pudding out of a pile of test recipes that Marge gave her stamp of approval, noting it was the richness of the vanilla custard that won her over. Go ahead and try it. Marge approves!
Recipe information
Yield
makes 8 servings
Ingredients
Preparation
Step 1
In a large bowl, whisk the eggs. Add 2 cups of the sugar, the milk, cream, brandy, and salt. Split the vanilla bean lengthwise, scrape the seeds into the bowl, and whisk well. Add bread, then place bowl in the refrigerator and let soak for 45 minutes to 1 hour, pushing bread down occasionally to submerge it, until most of the liquid has been absorbed.
Step 2
Meanwhile, in a medium saucepan set over high heat, combine the remaining 1 cup sugar, the vinegar, and 1/2 cup water and stir until the sugar has dissolved. Cook, without stirring, until the sugar is dark amber in color, 7 to 10 minutes. Remove the pan from the heat and carefully add 1/4 cup water (mixture will spatter). Swirl the pot until combined.
Step 3
Working quickly, pour the very hot caramel into a 9 x 13-inch metal casserole dish (a glass pan can crack with extreme high temperatures), carefully rotating the pan so that the caramel covers the bottom and some of the sides; let set aside until cool.
Step 4
Preheat the oven to 350°F. Put a kettle of water on to boil.
Step 5
Rub the cooled caramel sauce and the sides of casserole dish with the butter, and spoon in the bread mixture, packing tightly to fit. Cover the top of the bread with parchment paper.
Step 6
Place the casserole dish in a large roasting pan and pour hot water into the roasting pan until it comes halfway up the sides of the dish. Bake the pudding 1 1/4 hours or until a knife inserted into the center comes out barely clean. Do not overbake. Let stand for 5 minutes. Serve warm.
Step 7
Store leftovers in an airtight container in the refrigerator for up to five days.
