Close
Photo: Penny De Los Santos
Active Time:20 minsTotal Time:1 hr 20 minsServings:12Jump to Nutrition Facts
Active Time:20 minsTotal Time:1 hr 20 minsServings:12
Active Time:20 mins
Active Time:
20 mins
Total Time:1 hr 20 mins
Total Time:
1 hr 20 mins
Servings:12
Servings:
12
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients¾cupgranulated sugar plus 1/2 cup, divided3large eggs, lightly beaten1 ½cupsreduced-fat milk1cupreduced-fat sour cream10ouncessoft white sandwich bread, cubed (6 cups)2teaspoonsvanilla extract
Cook Mode(Keep screen awake)
Ingredients
¾cupgranulated sugar plus 1/2 cup, divided
3large eggs, lightly beaten
1 ½cupsreduced-fat milk
1cupreduced-fat sour cream
10ouncessoft white sandwich bread, cubed (6 cups)
2teaspoonsvanilla extract
DirectionsPreheat oven to 350°F. Put a kettle of water on to boil for the water bath.Add 3/4 cup sugar to a 9-inch metal cake or pie pan (not nonstick) and place it directly on a stovetop burner at medium heat. Hold the pan with tongs and tilt and rotate as the sugar melts. Cook until the sugar is dissolved completely and the syrup just starts to turn a light golden brown, 4 to 5 minutes. Let cool while you prepare the batter.Combine eggs, milk, sour cream, bread, vanilla and the remaining 1/2 cup sugar in a blender. Blend until smooth. 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.Originally appeared: EatingWell Magazine, May 2021
Directions
Preheat oven to 350°F. Put a kettle of water on to boil for the water bath.Add 3/4 cup sugar to a 9-inch metal cake or pie pan (not nonstick) and place it directly on a stovetop burner at medium heat. Hold the pan with tongs and tilt and rotate as the sugar melts. Cook until the sugar is dissolved completely and the syrup just starts to turn a light golden brown, 4 to 5 minutes. Let cool while you prepare the batter.Combine eggs, milk, sour cream, bread, vanilla and the remaining 1/2 cup sugar in a blender. Blend until smooth. 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.
Preheat oven to 350°F. Put a kettle of water on to boil for the water bath.
Add 3/4 cup sugar to a 9-inch metal cake or pie pan (not nonstick) and place it directly on a stovetop burner at medium heat. Hold the pan with tongs and tilt and rotate as the sugar melts. Cook until the sugar is dissolved completely and the syrup just starts to turn a light golden brown, 4 to 5 minutes. Let cool while you prepare the batter.
Combine eggs, milk, sour cream, bread, vanilla and the remaining 1/2 cup sugar in a blender. Blend until smooth. 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.
Originally appeared: EatingWell Magazine, May 2021
Rate ItPrint
Nutrition Facts(per serving)206Calories5gFat35gCarbs5gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
