Post by chief_cook2 on Aug 13, 2005 7:38:47 GMT -6
Bread Pudding with Caramel Sauce
Bread Pudding with Caramel Sauce
presented by Wedgewood Cottage Bed & Breakfast Inn
4 tablespoons unsalted butter at room temperature
12 slices day old bread, crusts removed
3 cups milk
4 eggs
3 egg yolks
1/2 cup Irish Whiskey or Bourbon
2/3 cup sugar
1 1/2 teapoons vanilla extract
Caramel sauce
Preheat oven to 350°. Butter bread on both sides. In large bowl, whisk
together remaining ingredients. Place a layer of buttered bread in
bottom of 9"x5" loaf pan. Continue layering until bread is 1 inch from
top. Pour liquid mixture over bread slowly, allowing it to absorb.
Stop when bread is soaked. Place pan in center of deep oven proof pan.
Pour boiling water around it until water is halfway up loaf pan. Place
in center oven rack and back until set, about 45 minutes.
Remove pudding from oven and cool slightly. To serve, place thick
slice on a plate and top with hot or cold caramel sauce
Bread Pudding with Caramel Sauce
presented by Wedgewood Cottage Bed & Breakfast Inn
4 tablespoons unsalted butter at room temperature
12 slices day old bread, crusts removed
3 cups milk
4 eggs
3 egg yolks
1/2 cup Irish Whiskey or Bourbon
2/3 cup sugar
1 1/2 teapoons vanilla extract
Caramel sauce
Preheat oven to 350°. Butter bread on both sides. In large bowl, whisk
together remaining ingredients. Place a layer of buttered bread in
bottom of 9"x5" loaf pan. Continue layering until bread is 1 inch from
top. Pour liquid mixture over bread slowly, allowing it to absorb.
Stop when bread is soaked. Place pan in center of deep oven proof pan.
Pour boiling water around it until water is halfway up loaf pan. Place
in center oven rack and back until set, about 45 minutes.
Remove pudding from oven and cool slightly. To serve, place thick
slice on a plate and top with hot or cold caramel sauce