Then pour the custard sauce over the mixture and press bread firmly to absorb liquid. Fill another 9x13 pan with about 1 inch of water and place the bread pudding pan on top to create a steam bath.

3. Meanwhile, place butter in a medium saucepan over medium heat, and cook, stirring constantly, until it turns golden brown and has a nutty aroma, 5 to 6 minutes. Remove from heat. Add corn syrup ...

9) To make the caramel sauce: Add the brown sugar, sugar, butter (cut into small pieces), corn syrup and the water into a sauce pan. 10) Bring the sauce pan to a bowl a boil while gently stirring.

Bread Pudding: 6 cups of diced stale bread (the more stale the better) (any bread will work) 3 Tablespoons melted butter 4 Eggs (beaten) 3 Cups buttermilk ¾ Cup sugar 3 Tablespoons cinnamon (you can ...

Bake the bread pudding until puffed and set, about 45 minutes. Remove from the oven and water bath, and cool slightly before serving. For a crisp topping, place the cake pan under the broiler just ...

This recipe demonstrates how to make classic bread pudding paired with a rich, smooth whiskey cream sauce for the perfect ...

Caramel – remove the label and cover the sealed can of condensed milk with 6-10 inches of water. Simmer for 3 and a half hours, checking that it is always covered with water.

Preheat Oven: Begin by preheating your oven to 350°F (175°C). Grease a 9x13-inch baking dish to prevent sticking. Mix Custard: In a large mixing bowl, whisk together the eggs, milk, heavy cream ...

4-5 cups day-old bread, cut or torn into 1-inch pieces (Cinnamon Raisin) 2/3 cup dried currants or chopped dried fruit of your choice: raisin, apricots, dates, etc.

Bake until tester inserted in center comes out clean, about 45 minutes. While pudding is baking, make the sauce. Whisk the brown sugar and butter in a saucepan over medium heat until butter melts.