Cinnamon Bread Pudding with Caramel Sauce

How to Prepare

1. Preheat the oven to 175°C (350°F). Grease four 4oz ramekins with extra salted grass-fed butter and place on a baking sheet. 2. In a large bowl, whisk together 1 organic egg, 1 organic egg yolk, 180ml / 6.1fl oz grass-fed whole milk, 60ml / 2fl oz grass-fed heavy cream, 2 tbsp coconut sugar, a pinch of fine sea salt, 0.5 tsp vanilla extract, and 0.5 tsp ground cinnamon. Mix in 4 slices of 1-inch cubed brioche bread and let soak for 10 minutes. 3. Divide the mixture between the ramekins, top each with 0.5 tbsp salted grass-fed butter, and bake for 18-20 minutes until puffed and lightly golden. 4. For the sauce, combine 4 tbsp unsalted grass-fed butter, 60ml / 2fl oz coconut sugar, and 60ml / 2fl oz grass-fed heavy cream in a small saucepan. Simmer and cook, stirring constantly, for 2 minutes until the sugar melts and the sauce thickens. 5. Remove puddings from the oven and cool for 5 minutes. Run a butter knife around the edges and invert onto serving plates. Spoon caramel sauce over the top.

Good to Know

Use day-old brioche bread for better texture. Vanilla ice cream can be served optionally.