What a luscious way to use up leftover Julian Bakery Oat Bran Bread. Actually, you could also use their Sourdough Lite or Wonderful Bread as well.
Oat Bran Bread is lightly sweetened, light in color and completely whole grain. It is made of fresh, ground, golden, whole grain wheat, oat bran, soy protein, honey, purified water, yeast and sea salt.
Sourdough Lite Bread is whole grain, unsweetened and fat free. It is a complete protein sourdough that is covered with sesame seeds on the outside. It is extremely flavorful. It is made with fresh, ground, high protein, golden, whole grain wheat, onion, soy protein, sesame seeds, yeast and sea salt.
Wonderful Bread is high in fiber and protein with 6 seeds and 6 whole grains. It is a light in color, whole grain, fresh ground organic bread that even has fresh ground pinto beans in it for high complete protein and is covered in yummy seeds. It is made with the wholesome ingredients of fresh ground whole grains of golden wheat, oats, rye, corn, brown rice, millet, seeds of sunflower, flax, sesame, poppy, pumpkin, and pinto beans, honey, yeast and sea salt.
You will need:
4 eggs
½ cup milk
½ cup heavy cream
½ cup organic sugar (evaporated cane juice
½ t kosher salt
½ cup Dulce de leche (found in Latino markets) or caramel sauce, plus 1 cup for serving
½ cup strong brewed coffee or espresso, room temperature
1 loaf Julian Bakery Oat Bran, Sourdough Lite or Wonderful Bread, cut into 1-inch cubes
Preheat oven to 350º F and butter a 9-inch round cake pan.
In a mixing bowl, whisk together the eggs, milk, heavy cream, sugar and salt until a thick, custard like consistency is reached. Pour half the egg mixture into another bowl and whisk in ½ cup of the Dulce-de-leche or caramel sauce. Whisk the coffee into the other bowl.
Divide the bread into two bowls. Pour the coffee-custard mixture over one of the bowls and the Dulce-de-leche or caramel sauce mixture over the other. Toss each thoroughly, until the bread has absorbed all the liquid.
Spread the coffee bread cubes into the bottom of the prepared cake pan and press lightly to close any gaps. Then layer the Dulce-de-leche or caramel sauce cubes on top, again pressing lightly to close any gaps. Place in the center of the over and bake, uncovered, for 40 minutes, or until the center is set. Let cool briefly in the pan before removing.
In a small saucepan, gently heat 1 cup of Dulce-de-leche or caramel sauce. Unmold the bread pudding, cut and serve with heated Dulce-de-leche or caramel sauce drizzled on top.
Enjoy, Samantha
Buy Online: http://www.julianbakery.com
