MINNIE’S SALTED CARAMEL AND BREAD PUDDING
Minnies on Clinton
29 CLINTON STREET
2 cups heavy cream
2 cups milk
160 g sugar
2 tsp cinnamon
1 tsp vanilla
336 g white chocolate, chopped
4 oz whiskey
Line a deep pan with buttered parchment paper. Cut brioche into 1” cubes and mix well with chopped white chocolate. Place bread/ chocolate mixture in the pan. Mix together heavy cream, milk, eggs, vanilla, whisky, and cinnamon. Pour mixture over the bread/ chocolate mixture and press the bread down lightly to saturate and absorb the custard mix. Let stand at room temperature for 1 hour. Cook in a 160 degree oven for 20 minutes rotate pan and cook for another 20 minutes. Let stand and settle for a few hours or overnight. Cut into even squares. Heat and serve with salted caramel sauce and a scoop of vanilla ice cream.
Salted Caramel Sauce
1 ½ cups sugar
½ cup water
½ cup heavy cream
1 ½ tbsp sea salt
Place sugar and water in a saucepot and boil rapidly on high heat. Once mixture begins to boil, do not stir. Brush the sides of the pot with a pastry brush and hot water to wash down any sugar that sticks to the side preventing sauce from crystalizing. Once sauce gets a deep dark brown pull off the heat. Very carefully pour in heavy cream and whisk vigorously until smooth. Be very careful to not get liquid on skin due to the heat and be careful of the steam that is created when creme is added! After cream has been whisked in and sauce is smooth, add salt and mix well. Store at room temperature.
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