Ingredients:
1 cup of sugar, granulated
half a cup of water
half a cup of heavy cream
2-Tbsps unsalted butter
Salt shaker
PREPARATION:
Get the Bread Ready: Ready your oven for baking at 350°F (175°C). Toast the bread cubes in the oven for 10 to 15 minutes, or until they turn golden and crunchy, spreading them out in a single layer on a baking sheet. Once taken out of the oven, allow them cool for a moment.
Get the Pudding Base Made: incorporate the eggs, heavy cream, whole milk, granulated sugar, vanilla essence, cinnamon powder, and salt in a large bowl and whisk to incorporate. Coat the toasted bread cubes equally by adding them to the liquid and stirring to coat. After around fifteen to twenty minutes, the bread should have absorbed all of the liquid from the custard mixture.
Get the Pudding Baked: Place the bread and custard mixture into either individual ramekins or a prepared 9×13-inch baking dish. After using a spatula to smooth the top, bake the pudding for 30-35 minutes in a preheated oven, or until it sets and the top is golden brown.
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