It tastes like a magical mashup of French toast, cheesecake and flan.
The caramel is made directly in the pan you bake the pudding in (one less dish to wash!
), so you’ll need a metal cake pan or pie plate.
Photo: Penny De Los Santos
Sofy uses Wonder Bread, but any soft white sandwich bread will produce luscious results.
Put a kettle of water on to boil for the water bath.
Hold the pan with tongs and tilt and rotate as the sugar melts.
Let cool while you prepare the batter.
Pour the batter over the caramel and cover the pan with foil.
Place the pan in a larger baking pan.
Pour in enough boiling water to come halfway up the sides of the cake or pie pan.
Carefully transfer the baking pan to the oven.
Bake until the pudding is springy to the touch, about 1 hour.
Remove the pudding from the water bath, uncover and immediately run a knife around the edge.
Place a serving plate upside-down on it, then invert the pudding onto the plate.
Spoon any remaining caramel over the top.
Let cool slightly, about 10 minutes.
Serve warm or at room temperature.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
