Recipe Archives->Breads Pudding->Caramel Sauce

Bread Pudding (with Caramel Sauce)
 
4 eggs
4 egg yolks
1 cup sugar
1 qt milk
1 cup heavy cream
2 tablespoons vanilla
1/2 tsp nutmeg
pinch of salt
stale bread with crust cut off (use good bread, ie, French bread)
3 tablespoons soft butter
1/2 cup currants

CARAMEL SAUCE

2 cups brown sugar
1/2 cup white sugar
1/2 cup corn syrup
2 cups heavy cream
1/2 cup dark rum

Combine and mix eggs, yolks, sugar, milk, cream, vanilla, nutmeg
and salt. Butter slices of bread and place into buttered casserole
dish. Add currants after one layer and add one more layer of bread.
Pour mixture over top.

Bake at 350 degrees F for one hour and rotate after 30 minutes.
Let cool completely.

Meanwhile, make caramel sauce.  Combine all the ingredients for
sauce and cook over medium heat until it thickens and becomes
slightly brown.

Cut bread pudding into portions and reheat.

Serve with warm caramel sauce and a dollop of freshly whipped cream
(the latter is optional).

Printable version: caramel-sauce.txt.