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 ...

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.

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.

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.

Who doesn't like a good caramel apple? With this recipe Stephanie transforms everyone's favorite fall treat into a delicious bread pudding unlike any other. Having plenty of apples, mixed with ...

Salted caramel sauce shines in this apple pudding cake from the 14th edition of the “Better Homes and Gardens New Cookbook” (2006, Better Homes and Gardens).