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Recipe: Caramel Bread Pudding

 
Marshal
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As requested in another topic. here's my recipe for Caramel Bread Pudding. Beware! It's addictive!



Caramel Bread Pudding

Note: American units of measure

Caramel Sauce

18 T butter (2 sticks + 2T)
3 c light brown sugar (22 oz)
1 1/2 c heavy cream
3/8 c light corn syrup
1 T vanilla extract

1. Mix cream, corn syrup and vanilla in a measuring cup.

2. In a large saucier, melt butter over medium-high heat and add brown sugar.

3. Boil a few minutes until very frothy and just starting to darken.

4. Remove from heat, add cream mixture and whisk until smooth. Should make about 4 cups.

5. Grease a 13x9 pan and pour 1 cup of the caramel sauce to coat the bottom of the pan. Place in refrigerator to firm up.

Pudding

1 large loaf french bread or challah, 1-inch cubed (should completely fill a sheet pan)
5 large eggs
3 c half-and-half
1T vanilla extract
1/2 t salt
1 1/2 c caramel sauce

1. Preheat oven to 450.

2. Spread bread cubes onto sheet pan in a single layer. Brown in over for about 10-12 minutes.

3. Reduce over to 325. DON'T FORGET THIS STEP!

4. Mix eggs, half-and-half, vanilla and salt. Add caramel sauce.

5. Place bread cubes in a large bowl and pour mixture over cubes.

5. Let stand 20 minutes, mixing as necessary. BE SURE THAT THERE ARE NO DRY CUBES!

6. Spread soaked bread over the caramel in the pan.

7. Bake at LOWER oven level for 45 minutes,

8. Let cool 30 minutes and serve, drizzled with reserved caramel sauce.

 
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So, is this yummy than the other one?
 
Bear Bibeault
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Hey! I'm over 50... you can't expect me to remember what I've posted before!

Besides, it's good enough to post twice!
 
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Please pardon my ignorance.

Few questions:

1. I think my oven can't go beyond 250C. Should this be okay?
2. What if I don't put egg?
3. I also didn't hear of many items but I can ask for them, so no issues.
 
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250 * 9 / 5 + 32 = 482
Yes, 250 Centigrade = 482 Fahrenheit, so your oven is fine.
 
Rancher
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Mmm, that looks really good.

Yo, Bear - could you post the recipe for us? Thanks.
 
ankur rathi
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Mike Simmons wrote:Mmm, that looks really good.

Yo, Bear - could you post the recipe for us? Thanks.



Are you drunk or what?
 
ankur rathi
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Marilyn de Queiroz wrote:250 * 9 / 5 + 32 = 482
Yes, 250 Centigrade = 482 Fahrenheit, so your oven is fine.



Thanks Marilyn.
 
Mike Simmons
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ankur rathi wrote:Are you drunk or what?


Yeah, that must be it. You are too smart for me.
 
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Devaka Cooray wrote:So, is this yummy than the other one?


great memory
 
Bear Bibeault
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ankur rathi wrote:1. I think my oven can't go beyond 250C. Should this be okay?


As already posted.

2. What if I don't put egg?


Well, egg is the basis for any custard, so without the egg, you wouldn't get much of a pudding. I assume that there are vegan alternatives to making puddings, but I'm not familiar with vegan cooking.

3. I also didn't hear of many items but I can ask for them, so no issues.


What other items aren't familiar? I'm curious because here in the US, all of these are very common ingredients that just about everybody will have in their fridge/pantry.
 
ankur rathi
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Bear Bibeault wrote:

3. I also didn't hear of many items but I can ask for them, so no issues.


What other items aren't familiar? I'm curious because here in the US, all of these are very common ingredients that just about everybody will have in their fridge/pantry.



Thanks Bear.

These are the unfamiliar items:
heavy cream
light corn syrup
vanilla extract
large loaf french bread or challah
half-and-half
caramel sauce

 
Bear Bibeault
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ankur rathi wrote:These are the unfamiliar items:


Wow. Those are all US staples. Though I'm sure if you rattled off the items that are staples in your pantry, I'd be... huh?


heavy cream, dairy product produced by skimming butterfat from milk
light corn syrup, clear glucose syrup (dark corn syrup has molasses added)
vanilla extract, alcohol solution infused with vanilla beans; used in almost every American dessert recipe
large loaf french bread bread or challah, wheat breads; challah is sweeter and eggier (one of my favorites)
half-and-half, dairy product lighter than cream but heavier than milk
caramel sauce, the sauce made in the first part of the recipe

 
ankur rathi
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Thanks Bear.
 
Arvind Mahendra
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I would like to add chocolate, bananas, raisins and some nuts to this.
And why did you leave out cinnamon powder?
 
Bear Bibeault
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I love chocolate. I love raisins. I love bananas. I love cinnamon.

This doesn't need any of them. To me, it would be messing with perfection.

But of course, anyone can adjust the recipe to their own tastes. That's one of the joys of being handy in the kitchen. Tinkering!
 
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