Recipe Archives->Breads Pudding->Choc Caramel

BREAD PUDDING

2 cup bread cubes
2 cup milk
2 Tbsp. butter
1/4 cup sugar
2 eggs
Dash of salt
1/2 tsp. vanilla
1/2 cup chopped raisins (optional)

Use day-old bread, crusts and all, cut in 1/4" to 1/2" cubes.
Place in buttered 1 qt. baking dish.  Scald milk with butter and
sugar.  Beat eggs slightly; add salt; stir in warm milk and vanilla;
add chopped raisins.  Pour over bread cubes.  Set baking dish in
pan containing warm water up to level of pudding and bake in moderate
oven (350 degrees F) for about 1 hr.  or until a small knife comes
out clean when inserted in center of pudding.  Serve with caramel
or chocolate sauce (recipes below) or use Hershey's chocolate sauce.


CARAMEL SAUCE

1 1/2 cup sugar
1 cup hot water
1 Tbsp. butter
1/8 tsp. salt
1/2 tsp. vanilla

Caramelize sugar by heating in a heavy skillet over low heat; stir
constantly until sugar has melted and changed to light brown syrup.
Remove from heat; slowly stir in hot water.  Return to heat; boil
slowly until it thickens or until it reaches 228 degrees F.  Remove
from heat; add butter, salt and vanilla.  Makes about 3/4 cup.


CHOCOLATE SAUCE

3/4 cup unsweetened cocoa
3 Tbsp. + 2 tsp. butter
2 cup hot water
2 Tbsp. cornstarch
2 Tbsp. water
1 1/2 cup sugar
1 Tbsp. light corn syrup
Dash of salt
1 1/2 tsp. vanilla

Mix unsweetened cocoa with hot water.  Dissolve cornstarch in cold
water; stir into chocolate mixture.  Add sugar, corn syrup and
salt.  Cook over boiling water, stirring frequently, until mixture
is thick and smooth.  Add butter; cool; add vanilla.  Makes about
2 1/2 cups.

Printable version: choc-caramel.txt.