Vanilla Custard Bread Pudding with Cream Ice Cream

Name: Vanilla Custard Bread Pudding with Cream Ice Cream
Total time: 30 min
Yield: 4
Ingredients: 3 eggs, lightly beaten; '1 tablespoon vanilla extract; 1 tablespoon sugar; 1 tablespoon butter; 2 tablespoons oil; 8 slices of white bread (160g); For the syrup; 1 cup granulated sugar (180g); 1/2 cup water (120ml); 1/2 teaspoon ground cinnamon (to dust); 4 medium-sized balls of cream ice cream (300g - to serve with)

1
3 eggs, lightly beaten
2
'1 tablespoon vanilla extract
3
1 tablespoon sugar
4
1 tablespoon butter
5
2 tablespoons oil
6
8 slices of white bread (160g)
7
For the syrup
8
1 cup granulated sugar (180g)
9
1/2 cup water (120ml)
10
1/2 teaspoon ground cinnamon (to dust)
11
4 medium-sized balls of cream ice cream (300g - to serve with)

Ingredients

1
3 eggs, lightly beaten
2
'1 tablespoon vanilla extract
3
1 tablespoon sugar
4
1 tablespoon butter
5
2 tablespoons oil
6
8 slices of white bread (160g)
7
For the syrup
8
1 cup granulated sugar (180g)
9
1/2 cup water (120ml)
10
1/2 teaspoon ground cinnamon (to dust)
11
4 medium-sized balls of cream ice cream (300g - to serve with)

Directions

1
In a bowl, whisk together eggs, vanilla extract, and sugar
2
Set aside
3
In a medium skillet over high heat, melt the butter in oil
4
Add four slices of bread, placed side by side, and cook until golden brown on both sides (approximately 2 minutes)
5
Let it cool slightly
6
Repeat with remaining bread slices
7
Set aside
8
Prepare the syrup: In a small saucepan over low heat, melt the sugar, stirring constantly with a wooden spoon, to obtain a caramel (approximately 5 minutes)
9
Add water carefully, pouring along the edge of the saucepan, without stopping to stir, until the sugar is completely dissolved (approximately 2 minutes)
10
Remove from heat
11
Distribute the bread pudding among four plates, drizzle with syrup, dust with cinnamon, and serve alongside a ball of cream ice cream
12
Serve immediately
13
564 calories per serving