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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Bread Pudding with Dried Cherries and Caramel Recipe

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This recipe for Bread Pudding with Dried Cherries and Caramel is from The Fungus Among Us, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 cups bread cubed (1/2" pieces)
2/3 cup dried cherries or cranberries
4 large eggs
3/4 cup sugar
1 tsp vanilla
1/2 tsp salt
2-1/2 cups half and half or whole milk

Caramel sauce:
3/4 cup sugar
6 tbsp butter
1/3 cup corn syrup
1-1/2 cups whipping cream
1/4 tsp salt
Directions:
Directions:
For bread pudding:
Place bread cubes in buttered 11x7 baking dish or oval 1-1/2 qt. casserole dish. Sprinkle cherries over bread. In a large bowl, beat together eggs, sugar, vanilla and salt. Stir in half and half until well blended. Pour over bread mixture, pressing down on bread to coat with egg mixture. Let stand 15 minutes. Bake in a 350 deg. oven 40 to 45 minutes or until puffed and golden brown.

For caramel sauce:
Combine sugar, butter, corn syrup and 1/2 cup of the heavy cream in heavy medium sauce pan. Bring to a boil over medium-high heat. Reduce heat to medium-low. Boil, uncovered, until sauce is thickened and golden brown, 10 to 12 minutes, stirring frequently. Gradually stir in remaining 1 cup cream and salt. Return to a boil, stirring constantly.

Serve bread pudding warm or at room temperature with warm or room temperature caramel sauce.

Left over caramel sauce is great over ice cream also.
Number Of Servings:
Number Of Servings:
Makes 8 servings and 2 cups sauce.

 

 

 

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