Ingredients

Method

• 8 large free-range eggs
• 150 g sugar, plus 2 T extra
• 1 l milk
• 1 vanilla bean, seeded
• 1/2 t salt
• 8-10 slices day-old bread such as brioche, kitka or croissants (or 6 halved croissants)
For the caramel sauce:
• 200 g sugar
• 65 ml water
• 125 ml cream
• 2 T butter
• 1/2 vanilla bean, seeded

Method

Ingredients

Preheat the oven to 180°C.

Place the eggs and sugar in a large mixing bowl and beat until well combined. Add the milk, vanilla seeds and pod and the salt. Whisk to combine.

Slice the bread and arrange in a large baking tray. Pour over the custard and allow to soak for 30 minutes – the bread should absorb all the custard.

Bake for 1 hour. If you prefer your custard a little runny, bake it for 10 minutes less.

To make the caramel sauce, place the sugar and water in a pan over a medium heat. Allow the sugar to melt, then bring to a boil and allow to darken slightly.

Add the cream and butter and gently boil for 2 minutes. Remove from the heat and add the vanilla seeds.

Pour the caramel sauce over the bread pudding to serve.