The Best Bread Pudding

A few weeks ago, I had the great honor of joining my friend Christy Jordan from Southern Plate and the amazing folks from AllSouth Appliance on a road trip to Louisville, Kentucky to the GE Monogram Experience Center to learn all about the AMAZING GE Monogram appliances.  Now, I’ll be the first to admit that when I think luxury appliances, my mind doesn’t automatically go to GE, but boy did this trip change that.  I’ve got tons to share with you about the trip and about the awesome Monogram appliances – especially the ridiculous Advantium oven – but that will be in another post.  Seriously, have y’all heard about this Advantium oven?  It is the coolest thing I’ve seen in appliances in a long time.  It’s a speed cooking oven that uses 4 different heat sources to quickly and deliciously cook nearly anything.  We tested frozen chicken fingers and pizza, grilled cheeses, and even filet mignon in this baby.  I was skeptical about the grilled cheese and the filet, but was absolutely amazed.  My personal option is that the only way to cook a filet is on the grill, but it was as near perfection as possible.  And that grilled cheese was the perfect gooey and toasted to perfection!  Y’all it was amazing!  But more on that later

Ingredients
1 quart (4 cups) heavy cream
15 eggs
1 1/2 cups white sugar
2 tablespoons cinnamon
1 tablespoons vanilla extract
1 1/2 cups firmly packed brown sugar
2 French baguettes
Sauce:
2 cups heavy cream
1 cup (2 sticks) butter
2 cups brown sugar

Instructions

• Mix the cream, eggs, white sugar, cinnamon and vanilla together very well in a very large bowl.
• Slice the baguettes lengthwise then cut into 1" pieces.
• Soak the bread in the cream mixture in the refrigerator overnight, covered.
• For full instructions please see : southernbite.com

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