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.

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 ...

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 ...

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 ...

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.

Skip this step if not using raisins. Make the bread pudding: Preheat oven to 350°F (180°C). Grease a 12-inch (30cm) round baking pan or 13x9-inch (33x22cm) rectangular pan with butter.

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.