1 cup of sugar, granulated
half a cup of water
half a cup of heavy cream
2-Tbsps unsalted butter
Salt shaker
Instructions:
Get the Bread Ready: Ready your oven for baking at 350°F (175°C). Toast the bread cubes in the oven for 10 to 15 minutes, or until they turn golden and crunchy, spreading them out in a single layer on a baking sheet. Once taken out of the oven, allow them cool for a moment.
Get the Pudding Base Made: incorporate the eggs, heavy cream, whole milk, granulated sugar, vanilla essence, cinnamon powder, and salt in a large bowl and whisk to incorporate. Coat the toasted bread cubes equally by adding them to the liquid and stirring to coat. After around fifteen to twenty minutes, the bread should have absorbed all of the liquid from the custard mixture.
Get the Pudding Baked: Place the bread and custard mixture into either individual ramekins or a prepared 9×13-inch baking dish. After using a spatula to smooth the top, bake the pudding for 30-35 minutes in a preheated oven, or until it sets and the top is golden brown.
Whip up the golden caramel topping as the pudding bakes. Over medium heat, dissolve the granulated sugar in the water in a medium saucepan. Once the sugar has dissolved, pour in the other ingredients and bring to a boil over high heat, stirring occasionally. For approximately five to seven minutes, while turning the pan regularly, cook the sugar syrup until it becomes a rich caramel hue.
Let the Caramel Cool: After the caramel has reached the color you wish, take it off the heat and slowly incorporate the butter, heavy cream, and a bit of salt. The mixture will boil up quickly, so tread carefully. Combine the caramel ingredients and stir until smooth.
Present and Savor: After the pudding has baked for the specified amount of time, take it out and set it aside to cool somewhat. Let the warm, golden caramel sauce soak into the pudding’s cracks and crannies by drizzling it over the top. Warm the pudding and serve it warm, topping it with extra caramel sauce if you like.
