Bread And Butter Pudding With Caramel Sauce Food

APPLE BREAD PUDDING WITH CARAMEL SAUCE

Steps:

• Preheat oven to 350°. In a large skillet, heat butter over medium heat. Add apples, sugar, raisins, walnuts and cinnamon; bring just to a boil, stirring constantly. Reduce heat; simmer, uncovered, until apples are tender, stirring occasionally. Remove from heat; stir in vanilla., For bread pudding, in a large bowl, whisk eggs, milk, 1-1/2 cups sugar, cream, vanilla and nutmeg until blended. Stir in bread cubes and apple mixture. Transfer to a greased 13x9-in. baking dish. Sprinkle with remaining sugar. Bake, uncovered, 40-45 minutes or until a knife inserted in the center comes out clean., For caramel sauce, in a small heavy saucepan, combine sugar and water; stir gently to moisten all the sugar. Cook over medium-low heat, gently swirling pan occasionally, until sugar is dissolved. Cover; bring to a boil over medium-high heat. Cook 1 minute., Uncover pan; continue to boil until syrup turns a medium amber color. Immediately remove from heat and carefully stir in cream and butter. Serve with warm bread pudding.

BREAD PUDDING WITH BUTTER SAUCE

Steps:

• Divide bread cubes and raisins between two greased 8-oz. ramekins or custard cups. , In a small bowl, whisk the egg, milk, water, sugar, cinnamon and nutmeg. Pour over bread mixture. , Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Cool for 15 minutes., Meanwhile, in a small saucepan, melt butter. Stir in the sugar, egg yolk and water. Cook and stir over medium-low heat for 4 minutes or until sugar is dissolved and mixture comes to a boil. Remove from the heat; stir in bourbon if desired. Serve warm with bread pudding.

BREAD PUDDING WITH CARAMEL SAUCE

Steps:

• Beat eggs in a large bowl with an electric mixer on medium speed until foamy, 2 to 3 minutes. Beat in milk, cream, 1 1/2 cup sugar, rum, vanilla extract, and salt until mixture is thoroughly combined. Gently stir bread cubes into the egg mixture to coat. Let bread soak until the egg mixture has been absorbed, about 1 hour; stir occasionally.
• Dissolve 1 cup sugar with 1/2 cup water and vinegar in a heavy saucepan. Place over high heat and cook without stirring until the sugar mixture is dark amber in color, about 10 minutes. Remove from heat and let cool until it stops bubbling. Gradually stir 1/4 cup water into the syrup, about 1 tablespoon at a time, stirring until water is incorporated.
• Pour warm sauce into a 9x9-inch baking pan and swirl the pan so the caramel sauce coats the bottom and sides of the pan. Let caramel sauce set, about 15 minutes. Coat inside of baking dish and caramel layer with butter. Transfer soaked bread cubes and any remaining liquid into the baking dish over caramel sauce and gently press bread cubes together. Cover pan with parchment paper.
• Preheat oven to 350 degrees F (175 degrees C).
• Place baking pan into a large roasting pan and pour enough boiling water into the roasting pan to reach halfway up the sides of the baking pan.
• Bake in the preheated oven until a knife inserted into the middle of the pudding comes out clean, about 1 hour and 15 minutes. Let stand for 5 to 10 minutes. Run a knife around the outside of the pan and invert pudding and caramel sauce onto a serving platter.

BREAD AND BUTTER PUDDING WITH CARAMEL SAUCE

Steps:

• Preheat the broiler.
• Butter one side of each slice of bread and toast them with the buttered side up. Watch carefully as not to burn.
• Stand bread slices upright to cool-- do not stack as they will stick together-- When toast is cool and dry, trim off crusts and cut into triangles.
• Arrange in a deep 10 inch cake pan, in a spiral overlapping, with the points up. There will be an empty space in the centre.
• Sprinkle with the 2 tbsp sugar and the cinnamon. Set aside.
• Split the vanilla bean and scrape the seeds into the milk in a saucepot, over medium heat.
• Note: If using extract, do not put it in the milk here, scald the milk alone.
• In a large bowl, beat the eggs, remaining sugar, salt and vanilla extract if been used, until smooth and lemon coloured-- about one minute.
• With mixer on low, and in a stream add the scalded milk-- now remove the vanilla bean.
• With a ladle pour as much of this custard into the centre of the cake pan, careful not too overflow-- let stand and keep adding more, as its been soaked inches.
• Bake in a hot 400°F oven in a hot water bath-- for about 40 minutes until pudding is firm and puffed and golden brown-- Remove and place on a rack to cool.
• Sauce-- Put butter in a pot, and pour in the sugar.
• DO NOT STIR Over medium heat allow sugar to caramelize slowly--should take 10 minutes or so.
• Stir when mixture is a nice brown colour and bubbling.
• Continue until its a dark golden brown-- Stir in small amounts of the cream, it will harden up-- but then will go back to a liquid, or a thick syrup-- Strain through a sieve, and keep hot in a warm water bath, until needed.
• To serve-- cut the cake into ten portions, as you would a pie-- using a knife and a pie lifter to remove, as not to loose any custard-- Pour some sauce over each.

IRISH CREAM BREAD PUDDING WITH CARAMEL IRISH CREAM SAUCE

Steps:

• Pudding: Crumble the bread, with the crust, into a bowl. Cover with combined milk, cream and liqueur and let stand an hour or until the bread has absorbed most of the liquid.
• Preheat oven to 325 degrees F. Butter a 13 x 9-inch baking dish and set aside.
• Beat eggs, sugar and vanilla extract until well blended. Mix gently with bread and raisins. Spoon into pan, smooth top. Bake until light brown and the custard is set, about an hour.
• Caramel Irish Cream Sauce: Pour sugar into water in saucepan and let stand until sugar is wet. Add 2 tbsp of butter and cook on medium high to high, stirring constantly, until the mixture turns nut brown. Remove from heat. Immediately and CAREFULLY, to avoid splatters, pour in coffee and cream into the saucepan. Return to heat and cook, stirring constantly, until caramel melts. Add more cream if caramel is too dark. Remove from heat and cool. Stir in lemon juice and liqueur just before serving.

BREAD PUDDING WITH ORANGE CARAMEL SAUCE

Steps:

• To make the pudding;.
• Heat the milk, sugar, cinnamon stick, and orange zest in a medium saucepan over medium heat until the sugar dissolves.
• Let cool, cover, and refrigerate overnight to steep.
• Preheat the oven to 350°F Put the bread cubes in a large bowl.
• Reheat the milk mixture and remove the cinnamon stick. In a large bowl, lightly whisk together the yolks and eggs.
• Pour the milk mixture into the eggs and mix thoroughly.
• Pour this mixture over the bread and allow to soak for a few minutes.
• Butter the insides of eight 5-ounce ramekins. Divide the mixture among the ramekins and place them in a roasting pan or on a large, deep sheet pan.
• Pour about 1 inch of water into the pan to create a water bath.
• Bake until a knife inserted in the center comes out clean, about 1 1/4 hours.
• To make the sauce:
• Bring orange juice to a simmer over medium-high heat in a medium saucepan, then reduce to 1/4 cup, about 10 minutes.
• Strain through a fine sieve into a bowl, add cream, and set aside.
• In another saucepan, melt butter over medium heat. Add sugar and continue to cook, stirring frequently until sugar is lightly caramelized, about 3 minutes.
• Add the orange juice mixture, stirring constantly.
• Simmer for 5 minutes and strain through a fine sieve.
• Serve the pudding warm, either turned out onto individual plates or left inside the ramekins.
• Top with the sauce, a dollop of whipped cream, and a dusting of powdered sugar.

CRANBERRY AND RAISIN BREAD PUDDING WITH CARAMEL SAUCE

Steps:

• Place the cranberrys, raisins and nuts in a small bowl with just enough boiling water to cover.
• Let stand a few minutes until they are plumped out and then drain.
• In a large bowl blend the bread, cranberrys, raisins and nuts.
• In a medium bowl mix the remaining ingredients together and pour it over the bread mixture and blend.
• Pour the mixture into a lightly oiled 8x12 baking dish and allow to stand for 10 minutes before placing in oven.
• Bake in a hot 350 degrees oven for 40-45 minutes.
• COOL before cutting into serving size portions.
• THE CARMAMEL SAUCE.
• It is so simple - You make the choice in how much you want to make up at a time.
• Place ingredients in a microwave safe dish and just slightly warm up until the caramel is slightly melted.
• Blend well and pour over the bread pudding servings.

PANETTONE BREAD PUDDING W/ BRANDY CARAMEL SAUCE

Steps:

• Preheat oven to 350°F.
• Soak raisins in the hot brandy for 15 minutes, drain. This makes the raisins less sweet. A nice touch.
• Meanwhile,heat a heavy skillet over medium heat.
• Butter panettone slices on both sides. In batches, brown both sides until golden. Set aside to cool on a wire cooling rack.
• Whisk together remaining ingredients (eggs, half & half, sugar, vanilla).
• Butter your baking dish or use nonstick spray.
• Tear toasted bread into bite sized pieces (not too small) and spread evenly into a 9x13 pan.
• Scatter the raisins over the top of the torn bread.
• Pour in egg mixture. Press the bread into the egg mixture using your hands.
• Let stand for 30 minutes, press the bread down into the egg mixture.
• Place the baking dish in the middle of the preheated oven.
• Bake until pudding is deep golden brown, crispy along the edges and just set. About 35-40 minutes.
• SERVING SUGGESTIONS:
• Serve warm or at room temperature.
• For a more rustic look, spoon into your individual serving dishes.
• Top with Brandy sauce & a dollop of whipped cream (recipe below)
• WHIP the whipping cream! No need to sweeten it. The bread and caramel sauce is plenty sweet!
• BRANDY CARAMEL SAUCE.
• Please do not walk away from the stove while making this. This takes time but once the sugar starts to darken -- it goes fast!
• DO NOT STIR at any time!
• Pour water into a heavy bottom 2 quart saucepan w/ lid.
• Pour sugar into the center of the pan, taking care NOT to let the sugar crystals adhere to the sides (they will burn).
• Cover the pan and bring the mixture to a boil over high heat.
• Once boiling, uncover and continue to boil until the syrup is thick and STRAW- colored (syrup should register 300F on a candy thermometer if using), about 7 minutes. *I did not use a candy thermometer, I just watched the color carefully. Do not take your eyes off the syrup!
• Reduce the heat to medium and continue to cook until syrup is a deep AMBER color (temperature should register 350F), about 1-2 minutes.
• Meanwhile bring the cream and salt to a simmer over high heat (bubbles around the edges of the pot, warmed just enough to take to chill of the cream). If the cream boils before the sugar reaches a dark amber color, pull off the burner and cover to keep warm. *covering is important so a skin does not form over the cream. You can use plastic wrap. Just place the plastic wrap it over the cream.
• NO STIRRING necessary!
• Remove the sugar syrup from the heat; VERY CAREFULLY pour 1/4 of the hot cream into the sugar mixture. *(It will bubble vigorously & may spatter). Let the bubbling subside.
• Add remaining cream, vanilla, lemon juice and brandy/whiskey; WHISK until smooth.
• Cool to desired temperature, it will thicken as it cools.
• Drizzle over bread pudding.

CARAMELISED FIGGY BREAD & BUTTER PUDDING

Steps:

• The night before you want to make the pudding, thickly slice the baguette and leave it out to go stale.
• The next day, butter the bread and arrange in a big baking dish with the figs and pecans. Whisk together the Marsala or Sherry, milk, cream, eggs, brown sugar, vanilla, nutmeg and cinnamon. Pour all over the bread and leave to soak for 30 mins. Heat oven to 160C/140C fan/gas 3.
• Just before you pop it in the oven, drizzle with the caramel sauce, then dust all over with a good layer of golden icing sugar. Bake for 50 mins until puffed and looking sticky and caramelised. Drizzle with a little more caramel sauce, if you like, dust with a little more golden icing sugar if it needs it, and serve hot or warm with cream, ice cream or crème fraîche.