| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1 1/2 |
tb |
Unsalted butter |
| 10 |
sl |
Day old white bread cut into cubes |
| 1 3/4 |
c |
Milk |
| 1/2 |
c |
Heavy cream |
| 1/2 |
c |
Sugar |
| 2 |
tb |
Applesauce |
| 3 |
lg |
Eggs |
| 2 |
ts |
Vanilla extract |
| 1 |
tb |
Dark rum |
| 1/2 |
c |
Chopped pecans |
| 1/2 |
c |
Mini bittersweet chocolate chips |
| 1 |
c |
Caramel sauce (recipe follows) |
| 1/2 |
c |
Sugar |
| 1/4 |
c |
Water |
| 2 |
tb |
Light corn syrup |
| 1/2 |
c |
Heavy cream |
| 2 |
tb |
Unsalted butter |
INSTRUCTIONS
CARAMEL SAUCE
Taken from "Puddings, Custards, and Flans"
Butter a two quart sqaure or oblong ovenproof glass baking dish.
Put the bread cubes in a large bowl. In another bowl beat together the
milk, cream, sugar, applesauce, eggs, vanilla and rum. Pour over the bread/
Stir in the pecans and chocolate chips. Pour the puddding into the baking
dish, and pour on 1/3 to 1/2 cup caramel sauce. Let sit for half an hour or
more (the longer bread puddings sit the better the flavor and texture).
Preheat oven to 350 F. and bake for 45 to 50 minutes. The pudding will be
very puffy when done. Let it settle for 10-15 minutes before cutting. Serve
warm with remaining caramel sauce and hot fudge sauce (if desired).
Serves 6-8
Caramel Sauce: Combine the sugar, water and corn syrup in a saucepan. Cook
over medium heat until the syrup thickens and turns golden. Lower the heat
and add the cream, stirring continuously. The mixture will become very
stiff. Still stirring, add the butter and continue cooking for 2 to 3
minutes, or until the caramel is thick and very creamy. Serve warm. Makes 1
cup.
Posted to EAT-L Digest 04 Mar 97 by Heather Mitchell <mitch@ILS.UNC.EDU> on
Mar 5, 1997.
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