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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Cinnamon Toast Pudding with Caramel Sauce Recipe

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This recipe for Cinnamon Toast Pudding with Caramel Sauce is from My Family Cookbook Generations of Recipes, 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:  
8 slices white Pepridge Farms or other dense bread
3 Tbs. butter, softened
¼ c. sugar
2 tsp cinnamon
2 ½ c milk
⅔ c. sugar
pinch of salt
1 ¼ c egg, mixed well, may use egg substitute
1 Tbs vanilla extract

CARAMEL SAUCE
1 c. sugar
½ c. dark corn syrup
1 Tbs. butter
¼ c. evaporated milk
1 ½ tsp vanilla extract

Directions:
Directions:
1. Spread 1 side of each bread slice evenly with butter
2. Combine ¼ c sugar and the cinnamon; sprinkle evenly over buttered side of bread and place a baking sheet.
3. Broil 3 ½ inches from heat with door partially opened, 2 min or until browned and bubbly. Remove from oven and cool.
4. Cut each toast slice into 4 triangles. Arrange triangles, sugared side up, on the bottom and sides of a well buttered 9 inch dish overlapping, if necessary. set aside.
5. Cook milk in a saucepan over low heat until hot; remove from heat, and add ⅔ c sugar and next 3 ingredients, stirring until sugar dissolves
6. Spoon half of the custard into dish; let stand 5 min.
7. Pour in remaining custard, and place dish in a lg shallow pan. Add hot water to pan to depth of ¾ inch.
8. Bake at 350* for 30 to 35 min. or until a knife inserted in center comes out clean. Serve warm with Caramel Sauce.

CARAMEL SAUCE
1. combine sugar, dark corn syrup, butter and evaporated milk in a heavy saucepan; bring to a boil over medium heat, stirring constantly. Boil for 1 minutes stirring constantly. Remove from heat and stir in vanilla.***

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
*** the original recipe came from my sister Susan. In the recipe I had, it stated for the caramel sauce to add the first 4 ingredients, cook, remove from heat then add the evaporated milk and vanilla. The evaporated milk was part of the first four ingredients. I kept the milk in the cooked ingredients and left the vanilla to add last. If this doesn't work and the caramel sauce seems not right, do it again and leave the milk and vanilla out until it is boiled and removed from the heat.

 

 

 

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