BREAD AND BUTTER PUDDING WITH CARAMEL SAUCE
Make and share this Bread and Butter Pudding With Caramel Sauce recipe from Food.com.
Provided by andypandy
Categories Dessert
Time 1h
Yield 10 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 796.8, Fat 36.6, SaturatedFat 20.7, Cholesterol 296.8, Sodium 620.1, Carbohydrate 104.3, Fiber 1.3, Sugar 79.4, Protein 15.4
CINNAMON-CARAMEL BREAD PUDDINGS
Provided by Tori Ritchie
Categories Mixer Dessert Bake Christmas Cinco de Mayo Cinnamon Christmas Eve Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Make 16 servings
Number Of Ingredients 10
Steps:
- Cut bread into 3/4-inch cubes. Place in very large bowl. Whisk eggs, milk, 1 cup cream, and next 4 ingredients in large bowl until sugar dissolves. Pour egg mixture over bread; toss to coat. Cover with plastic and place plate on top to submerge bread in egg mixture. Chill at least 4 hours or overnight.
- Stir bread mixture; let stand at room temperature 30 minutes.
- Preheat oven to 375°F. Butter sixteen 3/4-cup custard cups or ramekins; divide between 2 roasting pans. Divide bread mixture among cups. Add enough hot water to pans to come halfway up sides of cups.
- Bake puddings until puffed, edges are golden, and tester inserted into center comes out clean, about 40 minutes. DO AHEAD: Let puddings stand at room temperature up to 2 hours.
- Using electric mixer, beat remaining 1 cup cream and powdered sugar in medium bowl until peaks form. Serve puddings warm or at room temperature with whipped cream and warm caramel sauce.
PEAR BREAD PUDDING WITH CARAMEL SAUCE
This is the only bread pudding I have ever made but it is extremely tasty! I love the comice pears but if you cannot find any at your local grocery store you can substitute with 3 Bosc pears since they are smaller. And if you can get your hands on Wolfermans English Muffins by all means get them. it only takes one 4 pack to make this recipe because they are so much bigger than regular english muffins.
Provided by BiloxiBuddy
Categories Dessert
Time 1h15m
Yield 1 bread pudding, 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat Oven to 275 Degrees.
- Cube English muffins into 1" pieces and layer evenly on a baking sheet. Place baking sheet in broiler to toast (remove from broiler when lightly toasted).
- In a large mixing bowl combine milk, eggs, egg yolks, and sugar. Once all ingredients are well incorporated fold in the pears. Finally add bread pieces allowing them to soak up milk mixture.
- Pour melted butter into bottom of a 9x9" pan, making sure in coats the bottom. Spoon bread mixture into the pan making sure to leave excess liquid in the bowl (to be used for sauce).
- Place pan in oven and allow to bake for 45 minute or until bread pudding has set and browned.
- For Caramel Cream Sauce:.
- In a heavy sauce pan combine the jar of Caramel sauce and the remaining milk mixture from the pudding . Warm over low/medium heat until well combined and warmed. (Don't bring to a rolling boil, simmering is ok).
- Pour Warm sauce over bread pudding and serve either warm or chilled.
- *for an extra twist you can also add dried berries (Blueberries/Raspberries) to the bread mixture for extra complexity and flavor.
Nutrition Facts : Calories 337.1, Fat 13.6, SaturatedFat 6.8, Cholesterol 285.1, Sodium 223.1, Carbohydrate 47.8, Fiber 1.6, Sugar 22.4, Protein 8.4
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