Hands On: 15 minutes
Total Time: 1 hour 35 minutes (+ 1 hour chilling time)
Serves: 16 – ½ cup (125 mL) servings

Ingredients

2 ⅓ cupsDr. Oetker Crème Brûlée Mix
4 cups35% whipping cream
4 cups2% milk
¼ cupbrown sugar
16 cupscubed day-old bread
¼ cupcup turbinado or brown sugar

Directions

  • Preheat oven to 300°F (165°C). Grease 13- x 9-inch (3.5 L) casserole dish.
  • In large bowl, whisk together Crème Brûlée mix, cream, milk and brown sugar until dissolved. Fold in cubed bread; let stand for 15 to 20 minutes or until most of the liquid is absorbed.
  • Spoon into prepared baking dish; bake for about 1 hour or until puffed, golden and set. Sprinkle turbinado over top of bread pudding.
  • Broil on high for about 2 minutes or until top is golden and caramelized. Let cool for 1 hour before serving.

Cook’s Tip: Plan ahead – it’s always best to use leftover day-old bread rather than a fresh loaf for bread pudding.