Ingredients

The following ingredients have 8 Servings
  • 2 large eggs
  • 1 egg yolk
  • 1 1/4 cups 300ml heavy cream
  • 1/2 cup 100g granulated sugar
  • 1/2 teaspoon vanilla extract
  • 10 Honey Buns (cut into large cubes)
  • 2 tablespoons 30ml honey
  • 2 tablespoons 30ml water
  • 1/2 cup 100g granulated sugar
  • 1/2 cup 120ml heavy cream
  • 2 tablespoons 28g unsalted butter
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract

Instruction

  • Preheat oven to 350F. Spray an 8x8 baking dish with nonstick cooking spray.
  • To make the bread pudding: In a large bowl, whisk together the eggs, yolk, heavy cream, sugar and vanilla until they’re fully combined. Spread half of the Honey Buns cubes over the bottom of the pan. Pour in half the custard mixture and press the bread down to soak up the custard. Spread the remaining Honey Buns cubes on top of the bottom layer. Pour on the remaining custard and press the bead pieces down.
  • Heather’s note: I wanted my bread pudding to look exactly like Peabody’s in the book, so I kept one Honey Bun whole and nestled it in the center of the pan before baking.
  • Cover the pan with the foil and bake for 30 minutes. Remove the foil and bake for another 15-20 minutes, until none of the custard mixture is still liquid. Remove the pan from the oven and let cool while you prepare the caramel sauce.
  • To make the honey caramel sauce: In a medium saucepan, combine the honey, water, and sugar. Heat over medium heat, swirling the pa, until the sugar is dissolved, about 2-3 minutes. Then bring the mixture to a boil and cook until it is a deep golden brown, 5-6 minutes. Remove from the heat and carefully whisk in the cream, butter, salt, and vanilla. The mixture will spatter, so be careful
  • Let the sauce cool to thicken. The honey caramel sauce can be served either warm or at room temperature. You can refrigerate it in an airtight container up to 2 weeks; gently reheat it before serving.