CARAMEL PUDDING
Caramel pudding was always a favorite in the family when I was growing up, now I enjoy making it for my family. My grandmother often cooked "from scratch", and she still does. As you can see from this recipe, it uses a good many "on-the-farm" products, which made this tasty treat even more enjoyable-we'd get to eat the fruits of our labor!
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 15 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 221 calories, Fat 6g fat (3g saturated fat), Cholesterol 60mg cholesterol, Sodium 85mg sodium, Carbohydrate 38g carbohydrate (33g sugars, Fiber 0 fiber), Protein 5g protein.
PEACHY BREAD PUDDING WITH CARAMEL SAUCE
This rich and creamy bread pudding is a truly decadent and comforting dessert.
Provided by jowolf2
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h35m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat an oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
- Chop the peaches and lightly mash them in a mixing bowl. Combine the sweetened condensed milk and the eggs; add them to the peaches and mix well. Stir in the hot water, melted butter, cinnamon, and vanilla. Stir the French bread into to the custard mixture until the bread is completely moistened. Turn the pudding into the prepared baking dish.
- Bake until a knife inserted in the center of the pudding comes out clean, about 1 hour and 10 minutes.
- While the pudding is baking, combine the brown sugar, 1/2 cup butter, corn syrup, and rum in a saucepan. Bring to a boil over medium heat and simmer for 3 to 4 minutes or until just slightly thickened. Let cool slightly.
- Remove the pudding from the oven and let it cool for about ten minutes before serving. Serve warm with the caramel sauce. Cool and cover any leftover pudding and store it in the refrigerator.
Nutrition Facts : Calories 455.6 calories, Carbohydrate 60.9 g, Cholesterol 105.7 mg, Fat 19.5 g, Fiber 1.1 g, Protein 10.1 g, SaturatedFat 11.6 g, Sodium 449.5 mg, Sugar 35.9 g
CARAMEL PEACH PUDDING
Make and share this Caramel Peach Pudding recipe from Food.com.
Provided by grandma2969
Categories Dessert
Time 50m
Yield 4-6
Number Of Ingredients 11
Steps:
- sift flour, sugar, baking powder and salt -- stir in milk and vanilla, mixing well -- fold in peaches, mixing well.
- spread in greased 8" square pan.
- prepare caramel topping and pour over batter.
- bake in hot oven.400* about 30 minutes.
- serve with whipped cream or plain cream.
- CARAMEL TOPPING:.
- bring all ingredients to a boil and pour over the above batter -- .
Nutrition Facts : Calories 491, Fat 4.5, SaturatedFat 2.6, Cholesterol 11.9, Sodium 520.5, Carbohydrate 110.7, Fiber 2.1, Sugar 83.7, Protein 5
More about "caramel peach pudding recipes"
PEACH BREAD PUDDING WITH CARAMEL SAUCE - KENNETH TEMPLE
From kennethtemple.com
5/5 (1)Category DessertCuisine American, New OrleansTotal Time 1 hr 35 mins
- Preheat the oven to 350°F. In a bowl soak bread in 2 cups of milk. In another bowl beat sugar and butter together with a hand mixer, until mixture resembles wet sand. Add eggs one at a time, until eggs are fully blended. Add vanilla, salt, cinnamon, nutmeg. Mix in remaining milk, stir in bread and peaches.
- Butter a 9 x 13 casserole dish. Pour mixture into casserole dish, bake for 20 minutes. Reduce oven to 300°F and continue baking for 1 hour, bread pudding is done when the center has a slight jiggle but mostly stiff.
- While bread pudding is baking, make caramel sauce: In a large pot over high heat add the sugar water and salt to a pot, cook for 5 minutes or until sugar melts and turns a caramel color. Remove from heat, add the heavy cream, the sugar will steam and bubble up. Cook caramel over a low heat, stir until sauce smooths out.
PEACH BREAD PUDDING WITH BOURBON CARAMEL RECIPE
From southernliving.com
5/5 (2)Total Time 9 hrs 30 mins
- Prepare the Bread Pudding: Whisk together egg yolks, milk, vanilla extract, cinnamon, salt, 2 cups heavy cream, and 2/3 cup granulated sugar in a large bowl until thoroughly combined. Add bread pieces, and toss to coat pieces evenly. Cover and chill 8 to 12 hours to allow bread to absorb the liquid.
- Preheat oven to 350°F. Gently rub peaches under running water to remove fuzz, and chop peaches. (You will have about 6 1/2 cups.) Beat egg whites with an electric mixer on high speed until soft peaks form. Remove soaked bread from refrigerator; stir in 4 tablespoons salted butter pieces and chopped peaches. Fold in whipped egg whites until combined. Transfer mixture to a well-greased (with butter) 13- x 9-inch baking dish or a large cast-iron skillet. Cover loosely with aluminum foil, and bake in preheated oven until it puffs in the center, about 45 minutes. Remove foil, and bake until the top is lightly browned, 25 to 30 minutes.
- Prepare the Bourbon Caramel: Melt 2 tablespoons unsalted butter in a medium saucepan over medium-high; stir in water and 1 cup granulated sugar. Cook, without stirring, until mixture is a medium shade of brown, 4 to 6 minutes. Carefully whisk in 1 cup heavy cream. (Mixture will bubble up as the cream is added.) Remove from heat, and whisk in bourbon. Serve Bourbon Caramel warm with the Bread Pudding.
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