A lovely ‘bread pudding’ with a difference. Can be made ahead and then while eating the entree, put this in the oven. Perfect. Get the vanilla ice cream ready.
- 1/2 cup unsalted butter
- 1 cup brown sugar, packed
- 2 tbsp. corn syrup
- 1 large sandwich loaf, unsliced
- 5 large eggs
- 1 1/2 cups half and half cream
- 1 tsp. pure vanilla
- 2 tsp. Grand Marnier
- pinch of salt
In a small saucepan melt the butter and add the brown sugar and syrup. Stir until melted and smooth. Pour this into a 13 x 9 inch greased baking dish. Cut the bread into 1 inch pieces, crusts removed. Arrange into one layer, scrunching to make it all fit.
Beat together in a small bowl, the eggs, cream, salt, vanilla and Grand Marnier until well mixed and pour over the bread mixture. Cover with plastic and put in the refrigerator over night.
In the morning, remove from refrigerator and pre-heat oven to 350 degrees. Remove the plastic and bake in the oven until it becomes puffed and pale golden which could take 5-40 minutes.
Serve hot in pretty bowls with a scoop (large) of the best vanilla ice cream. (Chapman’s ice cream comes to mind).
