Bread pudding with caramel cream

Ingredients:

Pudding

• 700 g ready sponge cake, cut into 2 cm cubes
• 8 slices white bread, cut into 2 cm cubes
• 10 large eggs
• 5 egg yolks
• 1 cup granulated sugar
• 900 g of heavy cream
• 1/2 tsp vanilla extract

Caramel cream

• 1.5 cups brown sugar
• 120 g butter
• 1/4 cup whiskey or cognac
• 1/2 cup heavy cream
• 2 tsp vanilla extract
• 2 cups powdered sugar

Preparation:

1. Preheat oven to 160°C.
2. Prepare the impregnation for the biscuit: In a separate bowl, beat the eggs, egg yolks, and granulated sugar. Heat the cream in a saucepan over medium heat. Then, whisking continuously, slowly add the warm cream to the egg mixture. Add the vanilla extract and mix until smooth.
3. Prepare bread pudding: Combine the sponge cake and bread in a large bowl. Pour the egg mixture over the sponge cake and stir until it is coated. Transfer the soaked sponge cake to a 22 x 32 cm rectangular baking pan. Bake the sponge cake until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Remove the sponge cake from the oven and cool to room temperature.
4. Prepare the caramel cream: Heat the brown sugar, butter, and whiskey in a saucepan over low heat. Add the cream and vanilla extract and cook, stirring, until the sugar dissolves. Remove from the heat and cool completely.
5. Transfer the mixture to a large bowl. Add the powdered sugar and beat with a mixer until smooth, about 1 minute. Spread the caramel cream over the bread pudding.