Buttermilk Caramel Puddings Recipes

Steps:

• In a large saucepan, scald milk. Meanwhile, in a bowl, beat eggs until creamy. Add sugars, flour and 1-1/2 cups of the scaled milk; slowly pour into saucepan with remaining milk. Cook and stir over medium heat until pudding thickens, about 15-20 minutes. Remove from the heat; add vanilla and butter. Stir well. Continue to stir pudding every 10 minutes until cooled.

Steps:

• Mix together the sugar, buttermilk, butter, corn syrup, baking soda and salt in a medium to large saucepan (a larger saucepan is important, as the mixture will foam up).
• Cook over medium heat, stirring frequently, until the mixture begins to simmer.
• As soon as the mixture starts simmering, set the timer for 7 minutes.
• Continue cooking (it'll start boiling soon), stirring frequently. The mixture will gradually become a light amber color as the sugar caramelizes.
• When the timer goes off, remove from heat and stir in the vanilla extract.
• Let cool slightly, then serve over ice cream (or if you really want to go the breakfast route: Pancakes, waffles, french toast, fruit, you name it.)
• The sauce thickens as it cools, but it should still be pourable. If it gets too thick, just set the container in some warm water or microwave for a few seconds to thin it.

Steps:

• Place bread in a greased 13x9-in. baking dish. In a large bowl, combine the eggs, buttermilk, cream of coconut, coconut, preserves, sugar and cinnamon. Pour mixture over bread cubes. Let stand for 15 minutes or until bread is softened. Bake, uncovered, at 350° for 55-65 minutes or until a knife inserted in the center comes out clean., In a large bowl, beat the cream, sour cream, caramel topping and rum until soft peaks form. Serve with warm or cooled bread pudding. Sprinkle with toasted coconut if desired.