Caramel Pecan Bread Pudding Food

CARAMEL BREAD PUDDING

Steps:

• In a large bowl, whisk eggs until combined. Whisk in milk, cream, 1/2 cup sugar, vanilla bean, salt, and rum. Add bread and let soak 45 minutes to 1 hour, pushing bread down occasionally until most of liquid has been absorbed.
• Meanwhile, in a medium saucepan over high heat, stir together remaining 1 cup sugar, vinegar, and 1/2 cup water until sugar has dissolved. Cook, without stirring, until sugar is dark amber in color, 7 to 10 minutes. Remove from heat and carefully add 1/4 cup water (mixture will sputter); swirl pot until combined.
• Working quickly, pour caramel into a 9-inch round baking pan, carefully rotating the pan so caramel covers the bottom and some of the sides; set aside until cool.
• Preheat the oven to 350 degrees. Put a kettle of water on to boil. Rub cooled pan with butter and spoon in bread mixture packing bread tightly to fit. Cover with a parchment round.
• Place pan in a roasting pan and pour hot water to come halfway up the side of the pan. Bake 1 1/4 hours or until a knife inserted in the center comes out barely clean. Do not overbake. Let stand 5 minutes then run a metal spatula around the edges and invert the pudding onto a large rimmed plate.

BREAD PUDDING WITH HOMEMADE CARAMEL SAUCE

Steps:

• Preheat oven to 350°. In a large bowl, whisk eggs, cream, sugar and vanilla until blended. Gently fold in cubed rolls; let stand about 15 minutes or until bread is softened., Transfer to a greased 13x9-in. baking dish. Bake until puffed, golden and a knife inserted in the center comes out clean, 45-50 minutes. Meanwhile, in a small saucepan, melt butter over medium-high heat. Stir in brown sugar. Bring to a rolling boil. Boil 2 minutes. Stir in cream; return to a boil. Remove from heat. Stir in vanilla. Serve with warm pudding. If desired, top with sweetened whipped cream and toasted walnuts.

EASY PECAN PIE BREAD PUDDING

Steps:

• Cut the bread into cubes and let sit out about an hour to dry out a bit. Using day-old bread is perfect; the drier the bread cubes, the more yumminess they soak up!
• Preheat oven to 350 degrees F.
• In a medium bowl, mix the eggs until they are combined. Add the milk, sugar, and vanilla and stir until combined.
• Place the bread cubes in a baking pan and pour the milk and egg mixture over them.
• Melt butter in a small microwave-proof bowl. Stir in the brown sugar until dissolved. Stir in the pecans.
• Pour this mixture over the bread and egg mixture, and gently fold. Don't mix it in thoroughly, just fold so the yummy pecan mixture forms into clumps throughout the bread pudding.
• Bake for 45 to 55 minutes, or until the top is slightly brown. The center will still be a little jiggly.
• Allow to cool at least 20 minutes before serving. The egg mixture will continue to cook, and the bread will soak up more yumminess.

CARAMEL BREAD PUDDING

Steps:

• Place bread in greased 2-qt. baking dish.
• Combine water and brown sugar; pour over bread.
• Combine remaining ingredients; pour over bread.
• Bake at 350 degrees F for 50-60 minutes or until knife inserted in center comes out clean.
• Serve warm or cold.

CARAMEL PECAN BREAD PUDDING

Steps:

• Spray a microwave safe 2-quart square casserole dish with nonstick cooking spray. Place bread cubes in casserole; sprinkle in pecans, then pour melted butter over all. Toss lightly.
• Preheat oven to 425 degrees.
• Whisk together half and half, eggs, sugar, cinnamon and nutmeg.
• Pour evenly over bread cubes and let stand 5 minutes.
• Microwave on Medium (50% power) 10-12 minutes, until mixture is just beginning to set.
• Place in preheated oven 12-15 minutes until pudding is puffed and golden brown.
• Remove from oven to wire rack; let stand 15 minutes to cool slightly.
• Soften caramel topping in microwave to a pourable consistency; drizzle over warm bread pudding.
• To serve, cut into squares or spoon into dessert dishes.
• Serve, if desired, with whipped cream or thawed non-dairy whipped topping.

CHOCOLATE BREAD PUDDING WITH BOURBON-PECAN CARAMEL SAUCE

Steps:

• FOR SAUCE:
• Stir sugar and water in heavy large saucepan over medium heat until sugar dissolves. Mix in corn syrup and lemon juice. Increase heat and boil without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally. Remove from heat. Pour in cream (mixture will bubble up). Stir over low heat until caramel is melted and smooth. Increase heat; boil until sauce is reduced to 1 2/3 cups, stirring often, about 4 minutes. Remove from heat. Mix in pecans and bourbon. (Can be made 1 day ahead. Cover and chill. Rewarm before using.)
• FOR PUDDING:
• Preheat oven to 350°F. Combine milk, cream and sugar in heavy large saucepan over medium-high heat. Stir until sugar dissolves and mixture comes to boil. Remove from heat. Add chocolate; stir until smooth. Beat eggs and vanilla in large bowl to blend. Gradually whisk in chocolate mixture. Add bread cubes. Let stand until bread absorbs some of custard, stirring occasionally, about 30 minutes.
• Transfer mixture to 13x9x2-inch glass baking dish. Cover with foil. Bake until set in center, about 45 minutes. Uncover; cool at least 15 minutes.
• Serve pudding warm or at room temperature with warm sauce.

APPLE CIDER BREAD PUDDING WITH CARAMEL BOURBON-PECAN SAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• Combine bread cubes, apples, and raisins in a very large bowl.
• Whisk eggs, brown sugar, vanilla extract, cinnamon, allspice, nutmeg, and salt together in another large bowl until well combined. Whisk in milk and apple cider. Pour mixture over bread mixture, and toss gently using a spatula until evenly coated. Let bread pudding mixture stand for 15 minutes.
• Pour bread pudding mixture into the prepared pan and smooth into an even layer.
• Bake in the preheated oven until puffed and lightly browned and a knife inserted in the center comes out clean, about 45 minutes.
• Remove from the oven and reduce the oven temperature to 325 degrees F (165 degrees C). Let bread pudding cool for at least 15 minutes; pudding will sink slightly.
• Meanwhile, spread pecans on a baking sheet. Bake in the hot oven until lightly browned, about 5 minutes, watching carefully to prevent burning. Remove from the oven and set aside.
• Combine brown sugar, corn syrup, heavy cream, and butter in a large, heavy saucepan. Bring to a boil over medium heat. Reduce heat to medium-low and continue cooking, stirring constantly to prevent burning, until mixture is reduced to 3 cups, 10 to 15 minutes. Remove sauce from heat. Stir in pecans, bourbon, and vanilla extract.
• Serve sauce with bread pudding.