Holiday Bread Pudding

Ingredients

Bread Pudding:

1

loaf day-old challah, cubed into 1.5” pieces

5

Naturegg Omega 3, shell eggs

3/4 cup / 175 ml

brown sugar

4 cup / 1 l

whole milk

3/4 tsp / 4 ml

cinnamon

3/4 tsp / 4 ml

cardamom

3/4 tsp / 4 ml

clove

1/2 tsp / 2.5 ml

nutmeg

2 tsp / 10 ml

orange zest

1 tsp / 5 ml

kosher salt

1 tbsp / 15 ml

unsalted butter

1

9 x 13" baking dish

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Vanilla Caramel:

1 cup / 250 ml

white sugar

1/2 cup / 125 ml

heavy cream

1 tsp / 5 ml

pure vanilla extract

3/4 tsp / 4 ml

kosher salt

Directions

1. Brush inside of baking dish with butter, then evenly distribute cubed bread throughout.

2. In a large bowl combine Burnbrae Farms’ Naturegg Omega 3 shell eggs, brown sugar, milk, cinnamon, cardamom, clove, nutmeg, orange zest and salt. Whisk well and pour over bread. Allow bread to soak for 10 minutes.

3. Pre-heat oven to 375F.

4. In a large saucepan on medium low-heat add sugar. Once sugar begins to melt around the edges, gently fold the mixture using a heat proof spatula or wooden spoon. The mixture will begin to turn golden brown.

5. Once the colour darkens to amber, remove from heat and carefully add cream and butter. Mix ingredients to combine, then add vanilla and salt. Set aside.

6. Bake bread pudding for 45 minutes and allow to cool for 10-15 minutes before topping with caramel and serving.