"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Bread Pudding with Caramel Sauce Recipe

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This recipe for Bread Pudding with Caramel Sauce, by , is from The Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Janice Vold
Added: Friday, May 2, 2008


1 loaf Vienna bread
6 eggs
1 1/2 c. sugar
1 qt. milk
1 c. light cream
2 tsp. vanilla
1/3 c. golden raisins
Caramel sauce:
1/2 c. butter
1/2 c. brown sugar
1/2 c. sugar
1/2 c. whipping cream
1 tsp. vanilla

Cut bread into 1 1/2 in. cubes. Let dry overnight. Preheat oven to 325. Beat eggs until frothy. Blend in sugar. Gradually beat in milk, cream and vanilla. Combine bread crumbs and raisins in large mixing bowl. Pour milk mixture over bread mixture. Mix well. Pour into well buttered 9 x 13 in. pan. Bake 65-70 min. or until knife inserted near center comes out clean. If bread begins to brown excessively, cover lightly with aluminum boil.
Sauce: Combine all ingredients except vanilla in medium heavy saucepan. Heat to boiling over medium heat, stirring frequently. Boil and stir 1 min. Cool slightly. Stir in vanilla. To serve, spoon bread pudding, warm or cold, into glasses. Top with warm Caramel Sauce. Makes 12 servings.




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