Bread Crème Caramel Pudding
Bread Crème Caramel Pudding
Description
Bread Crème Caramel Pudding takes the classic French dessert, Crème Caramel, and adds a delightful twist! This recipe utilizes leftover bread, transforming it into a decadent and comforting pudding.
Imagine soft, pillowy bread pieces bathed in a silky smooth custard, infused with the rich flavor of caramelized sugar. Every spoonful offers a textural contrast - the soft bread yielding to the creamy custard, all topped with a delightful layer of rich caramel. It's a perfect way to use up leftover bread and create a unique and satisfying dessert.
Ingredients
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First Layer
Second Layer
Third Layer
Instructions
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In a Pyrex dish, add 2 layers of crustless white toast.
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In a pot over heat, add milk and creme caramel packet. Whisk until becomes hot. Pour over the toast covering it.
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In a deep bowl, whisk together qishta, condensed milk, and whipping cream until fully combined and thickened. Spread over the toast and creme caramel layer, and refrigerate for at least 2 hours.
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To make the caramel layer, add sugar to a pot over very low heat, continuously stirring until it melts. Add butter and stir, add double cream gradually while whisking until the desired consistency is obtained.
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Add the caramel sauce over the second layer after completely cooling down. Refrigerate for 30 minutes.
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