BREAD PUDDING WITH CARAMEL SAUCE
Bread pudding with its own caramel sauce. The only thing else needed is maybe some ice cream. So good!
Provided by starmaster25
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 3h
Yield 8
Number Of Ingredients 13
Steps:
- Beat eggs in a large bowl with an electric mixer on medium speed until foamy, 2 to 3 minutes. Beat in milk, cream, 1 1/2 cup sugar, rum, vanilla extract, and salt until mixture is thoroughly combined. Gently stir bread cubes into the egg mixture to coat. Let bread soak until the egg mixture has been absorbed, about 1 hour; stir occasionally.
- Dissolve 1 cup sugar with 1/2 cup water and vinegar in a heavy saucepan. Place over high heat and cook without stirring until the sugar mixture is dark amber in color, about 10 minutes. Remove from heat and let cool until it stops bubbling. Gradually stir 1/4 cup water into the syrup, about 1 tablespoon at a time, stirring until water is incorporated.
- Pour warm sauce into a 9x9-inch baking pan and swirl the pan so the caramel sauce coats the bottom and sides of the pan. Let caramel sauce set, about 15 minutes. Coat inside of baking dish and caramel layer with butter. Transfer soaked bread cubes and any remaining liquid into the baking dish over caramel sauce and gently press bread cubes together. Cover pan with parchment paper.
- Preheat oven to 350 degrees F (175 degrees C).
- Place baking pan into a large roasting pan and pour enough boiling water into the roasting pan to reach halfway up the sides of the baking pan.
- Bake in the preheated oven until a knife inserted into the middle of the pudding comes out clean, about 1 hour and 15 minutes. Let stand for 5 to 10 minutes. Run a knife around the outside of the pan and invert pudding and caramel sauce onto a serving platter.
Nutrition Facts : Calories 846.8 calories, Carbohydrate 109.5 g, Cholesterol 287.6 mg, Fat 36.9 g, Fiber 2.3 g, Protein 17 g, SaturatedFat 20.4 g, Sodium 722.5 mg, Sugar 66.6 g
CARAMEL PUDDING SAUCE (WITHOUT THE MOUSE) - ANNE OF GREEN GABLES
Taken from "The Anne of Green Gables Cookbook", written by Lucy Maud Montgomery's granddaughter Kate Macdonald. I am posting this as it appears in the original book, which was written as a tribute to her father Stuart Macdonald (Montgomery's son). The recipes were written with precise instructions, geared for young cooks. All recipes were apparently tested by a 12 year old cook, with perfect results. Quote from the book: "Diana, fancy if you can my extreme horror at finding a mouse drowned in that pudding sauce!" (from Anne of Green Gables XVI) "If you have any pudding sauce left over, don't forget - like Anne did - to cover it tightly. Other recipes are available in a cookbook prepared by chef #756627 - book #243014 *NOTE*: Posting to add to the cookbook. I have not personally made this recipe.
Provided by Diana 2
Categories Sauces
Time 30m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Equipment You Will Need:.
- measuring cups.
- measuring spoons.
- small saucepan.
- wooden spoon.
- Directions:.
- Combine the brown sugar, flour, and salt in the small saucepan.
- Very gradually add the boiling water and stir with the wooden spoon.
- Over low heat stir the mixture until it is thick and creamy - about 5 minutes.
- When the sauce is thick, remove the saucepan from the heat. Stir in the butter and vanilla. Let the butter melt completely.
- Serve warm over Marilla's Plum Pudding.
Nutrition Facts : Calories 70.7, Fat 1.4, SaturatedFat 0.9, Cholesterol 3.8, Sodium 16.2, Carbohydrate 14.5, Sugar 13.3, Protein 0.2
CARAMEL SAUCE FOR CHOCOLATE PUDDING CAKES
Top our Warm Chocolate Pudding Cakes with this delicious and easy caramel sauce.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 15m
Yield Makes 2 cups
Number Of Ingredients 5
Steps:
- In a medium saucepan, heat sugar over medium-high until melted and brown at edges, 3 minutes. With a heat-resistant spatula, pull melted sugar toward center until all sugar is melted and caramel is deep amber in color, 3 minutes more.
- Immediately whisk in butter, salt, and vanilla extract (take care as mixture is extremely hot and will bubble).
- Whisk in cream.
- Pour into a heatproof container and let cool. (To store, refrigerate, up to 3 weeks.)
Nutrition Facts : Calories 112 g, Fat 7 g
MARILLA'S PLUM PUDDING - ANNE OF GREEN GABLES
Taken from "The Anne of Green Gables Cookbook", written by Lucy Maud Montgomery's granddaughter Kate Macdonald. I am posting this as it appears in the original book, which was written as a tribute to her father Stuart Macdonald (Montgomery's son). The recipes were written with precise instructions, geared for young cooks. All recipes were apparently tested by a 12 year old cook, with perfect results. Other recipes are available in a cookbook prepared by chef #756627 - book #243014 *NOTE*: Posting to add to the cookbook. I have not personally made this recipe.
Provided by Diana 2
Categories Dessert
Time 3h30m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Equipment You Will Need:.
- 1 quart bowl or pudding mould.
- extra sugar for sprinkling.
- knife for chopping.
- cutting board.
- extra flour for sprinkling.
- large mixing bowl.
- measuring cups.
- measuring spoons.
- pastry blender.
- wooden spoon.
- small saucepan.
- small bowl.
- large pot with lid.
- aluminum foil.
- string.
- *canning rack.
- toothpicks.
- oven mitts.
- * You can use a mason-jar ring or a hollowed out tuna fish can.
- Directions:.
- Grease the inside of the pudding mould or bowl, then sprinkle it with a bit of extra sugar. Shake the mould until the inside surface is covered with sugar.
- Chop the raisins and currants with the knife. Sprinkle them with a little of the extra flour and set them aside.
- Measure out the flour, sugar, bread crumbs, baking powder, salt, cinnamon and nutmeg into the large bowl. Mix with the wooden spoon.
- With the pastry blender, cut in the butter until the mixture looks like course bread crumbs.
- Add the chopped raisins, currants, and walnuts to the flour mixture. Mix with the wooden spoon.
- Pour 1/2 cup milk into the small saucepan and place it over low heat. When tiny bubbles form around the edge of the pot, the milk is ready.
- Break the egg into the small bowl. Then add it to the fruit and flour mixture. Add the hot milk and molasses. With the wooden spoon mix everything well.
- Spoon the mixture into the pudding mould or bowl. Make a cover for the mould with 2 layers of aluminum foil and butter the side of the foil next to the pudding. Tie string around the foil cover to keep it tight.
- Set the canning rack in the large pot. Set the covered pudding on top. Carefully pour some boiling water down the side of the large pot until it comes half way up the pudding mould.
- Set the large pot over high heat until the water boils. Turn the heat down to medium low and put the lid on. (If needed, add more water during the cooking.).
- Steam the pudding for 3 hours. Insert a clean toothpick into the centre of the pudding (right through the foil). If it comes out clean, the pudding is done. If pudding clings to the toothpick, check again in 15 minutes.
- When the pudding is done, use oven mitts to remove it from the large pot. Remove the foil and let the pudding stand for 10 minutes.
- Turn the pudding upside-down onto a warm platter. Serve it with Caramel Pudding Sauce.
Nutrition Facts : Calories 360.8, Fat 15.7, SaturatedFat 8.2, Cholesterol 59.1, Sodium 321.4, Carbohydrate 52.5, Fiber 2, Sugar 30.4, Protein 5.1
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.
More about "caramel pudding sauce without the mouse anne of green gables recipes"
THE ANNE OF GREEN GABLES COOKBOOK: CHARMING RECIPES …
From amazon.com
Reviews 798Format HardcoverAuthor Kate Macdonald, L.M. Montgomery
THE ANNE OF GREEN GABLES COOKBOOK - APPLE BOOKS
From books.apple.com
Category FreePages 112
CARAMEL PUDDING SAUCE - ANNE OF GREEN GABLES
From anneofgreengables.com
ANNE OF GABLES: RECIPES - ANNE OF GREEN GABLES
From anneofgreengables.com
10 BEST ANNE OF GREEN GABLES RECIPES | YUMMLY
From yummly.com
THE ANNE OF GREEN GABLES COOKBOOK: CHARMING …
From chapters.indigo.ca
BREAD PUDDING WITH CARAMEL SAUCE - THE SPECKLED PALATE
From thespeckledpalate.com
THE ANNE OF GREEN GABLES COOKBOOK - GOOGLE BOOKS
From books.google.com
OLD-FASHIONED LEMONADE RECIPE ON FOOD52
From food52.com
THE ANNE OF GREEN GABLES COOKBOOK - SAN FRANCISCO PUBLIC LIBRARY ...
From sfpl.overdrive.com
CARAMEL PUDDING SAUCE (WITHOUT THE MOUSE) - ANNE OF …
From pinterest.co.uk
THE ANNE OF GREEN GABLES COOKBOOK: CHARMING RECIPES FROM …
From bookshop.org
THE ANNE OF GREEN GABLES COOKBOOK - BOOK DEPOSITORY
From
THE ANNE OF GREEN GABLES COOKBOOK: CHARMING RECIPES FROM …
From truthbooks.com
THE ANNE OF GREEN GABLES COOKBOOK - GOOGLE BOOKS
From books.google.com
THE ANNE OF GREEN GABLES COOKBOOK BY KATE MACDONALD · …
From odcom1-appgw.eastus.cloudapp.azure.com
TODAY IS #NATIONALPLUMPUDDINGDAY!... - ANNE OF GREEN GABLES
From facebook.com
THE ANNE OF GREEN GABLES COOKBOOK: CHARMING RECIPES …
From barnesandnoble.com
You'll also love