usting with granulated sugar.
Bread Pudding:
Heat the milk and
For The Bread Pudding:
Preheat oven to 350\
FOR THE BREAD PUDDING: Preheat oven to 350 degrees
Bread pudding:
Preheat oven to 325
break up all of the bread into the custard and fold
Dust with granulated sugar.
Bread Pudding: Whisk the egg yolks in
For the bread pudding, in a 1 quart casserole, micro-melt the butter for 30
aking pan.
Place French bread in a large bowl. Pour
side.
Toss the cubed bread with the melted butter in
For the bread pudding, combine the cream of coconut,
FOR THE BREAD PUDDING-------------------.
Preheat oven to 350 F degrees.
Toast bread
For the Bread Pudding:.
Butter a 9 by
TO MAKE THE BREAD PUDDING:.
In a large bowl, whisk pumpkin, eggs, half and half, brown sugar, spices, salt and vanilla. Stir in bread cubes and let stand 15 minutes.
Pour bread misture into a greased 8x8-inch square glass baking dish and bake at 350F for 20-25 minutes, or until custard is set.
TO MAKE THE CARAMEL RUM SAUCE: Combine all ingredients in a medium saucepan. Bring to a boil over medium heat, stirring occasionally. Turn burner to medium low and let sauce bubble for 3-4 minutes. Serve warm drizzled over the bread pudding.
ntil well blended. Stir in bread cubes and raisins, if using
Bread Pudding Directions.
In medium saucepan,
over pan and reserve remaining chocolate mixture for serving). Add egg yolks
ay be substituted for the whiskey.
BREAD PUDDING:
Preheat the
ftened unsalted butter.
Melt chocolate chips with the sugar and
Bread Pudding:
Preheat oven to 350
ilk stand off the heat for 15 minutes.
Discard the