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Before you jump to Brioche Bread Pudding with Caramel Sauce recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Will Save You Cash.
Until fairly recently any individual who portrayed concern about the destruction of the environment raised skeptical eyebrows. That’s a thing of the past now, with all people being aware of the problems besetting the planet and the shared responsibility we have for turning things around. Unless everyone begins to start living a lot more environmentally friendly we won’t be able to correct the problems of the environment. This must happen soon and living in ways more friendly to the environment should become an objective for every individual family. Continue reading for some approaches to go green and save energy, mainly in the kitchen.
Begin with changing the light bulbs. This will certainly go outside of the kitchen, but that is okay. The normal light bulbs are the incandescent style, which should be replaced with compact fluorescent lightbulbs, which save energy. These bulbs are usually energy-efficient which means electricity consumption is lower, and, while they cost a bit more to buy, will outlast an incandescent light ten times over. Changing the light bulbs would certainly keep plenty of bulbs out of the landfills, which is good. Together with different light bulbs, you should learn to leave the lights off when they are not needed. In the kitchen is where you’ll frequently come across members of a family, and often the lights usually are not turned off until the last person goes to bed. This also happens in the rest of the house, but we have been trying to save money in the kitchen. Do an exercise if you like; have a look at the quantity of electricity you can save by turning the lights off whenever you don’t need them.
From the above it should be obvious that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. It is quite uncomplicated to live green, after all. A lot of it really is simply utilizing common sense.
We hope you got benefit from reading it, now let’s go back to brioche bread pudding with caramel sauce recipe. You can have brioche bread pudding with caramel sauce using 11 ingredients and 5 steps. Here is how you achieve that.
The ingredients needed to prepare Brioche Bread Pudding with Caramel Sauce:
- Get 1 loaf Brioche Bread (about 8 cups when cubed)
- You need 1 cup granulated sugar
- Provide 5 eggs
- Take 2 cups milk
- You need 2 tsp vanilla extract
- Prepare 1/2 tsp ground cinnamon
- Prepare Caramel Sauce
- Get 1/2 cup light brown sugar
- You need 1/4 cup half and half (or 2T cream/2T milk)
- Prepare 2 tbs butter
- Provide 1/8 tsp salt
Steps to make Brioche Bread Pudding with Caramel Sauce:
- Preheat oven to 350°F. Grease a 2 quart baking dish with butter, or spray with nonstick spray. My dish measures about 8x11 or so. (9x13 is too big for this in my opinion). Arrange bread cubes in baking dish to fit snug together and as evenly layered as possible.
- Wisk together sugar, eggs, milk, vanilla, and cinnamon until well combined. Pour evenly over bread in baking dish. Using the back of a spatula gently press bread down into liquid. Let sit 15-20 minutes for bread to soak up a good amount of the liquid. Press down gently once more (do not "squish").
- Place in oven. Bake uncovered 45-55 minutes, or until just set in the center and top is golden (mine was 50 minutes). If edges start to brown too much you can loosely cover them with foil, but do not cover the dish completely (you'll get a soggy top).
- While baking, make your caramel sauce. In a small sauce pan over medium heat wisk together brown sugar and half & half. When it starts to steam wisk in butter until melted. Bring to a boil for 5 minutes, wisking constantly so not to burn. You are looking for it to thicken slightly and turn a nice "caramel" color (it will thicken even more as it cools). Remove from heat and set aside.
- When bread pudding is finished remove from oven. Drizzle caramel sauce over the top. Let cool at least 15 minutes before cutting to serve hot. Or let cool completely then cover tightly with foil. Refrigerate overnight and serve cold. This is how we like it, and frankly I find it tastes best this way!
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