Product Recall:Various Brands of Vegetable Products

Walnut Bread Pudding with Vanilla Caramel Sauce

Prep time: 10min
Total time: 60min
Serves: 8
Bread Pudding
6 cups
cubed artisan raisin bread or artisan dried fruit bread
1.5 L
1 3/4 cups
milk
425 mL
4
eggs
1/4 cup
sugar
60 mL
1 tsp
ground cinnamon
5 mL
1 tsp
vanilla
5 mL
1/2 cup
walnuts, coarsely chopped
125 mL
Vanilla Caramel Sauce
1 cup
sugar
250 mL
1/2 cup
water
125 mL
1/2
cinnamon stick
1/4 cup
35% whipping cream
60 mL
1/4 tsp
vanilla
1 mL
1/4 cup
chopped walnuts
60 mL
Pinch salt
Per 1/8 of the recipe
calories
530
fat
18 g
saturated fat
5 g
carbs
81 g
sugar
47 g
protein
12 g
cholestrol
110 mg
fibre
4 g
sodium
375 mg

Directions

  1. Bread Pudding

  2. Preheat oven to 350°F (180°C). Spread bread on baking sheet; bake in preheated oven until golden, 12 to 15 min. Set aside to cool.

  3. Whisk milk, eggs, sugar, cinnamon and vanilla in bowl until well blended. Place bread and walnuts in greased 9-inch (2.5 L) square baking dish. Pour in egg mixture; toss to coat. Let stand for 15 min., stirring halfway through to soak bread completely. Smooth top; bake until golden and set, about 30 min.

  4. Vanilla Caramel Sauce

  5. Meanwhile, stir together sugar, water and cinnamon stick in a medium saucepan. Simmer over medium heat until mixture is a light caramel colour, about 20 min. Remove from heat immediately.

  6. Working quickly, discard cinnamon stick; whisk in cream and vanilla. Stir in walnuts and salt.

  7. Drizzle hot caramel sauce over warm bread pudding to serve.

Tip

To create a gluten-free bread pudding, the raisin bread can be substituted with 6 cups (1.5 L) of a sweet gluten-free artisan bread variety.