astry is golden brown and caramel is bubbling up around sides
Vanilla Ice Cream with Salted Caramel Swirl:
In a mixing
he pan so that the caramel doesn't burn. Stirring forms
s smooth.
Salted caramel.
For salted caramel, make a caramel with sugar and
ire rack. Drizzle cake with Salted Caramel Sauce and sprinkle with about 1
ool brownies in pan. Pour caramel glaze over brownies and cool
ool.
Meanwhile, make the salted caramel: heat the brown sugar, 1
Make the salted caramel: In a heavy-bottomed saucepan,
he Salted Caramel Glaze. If desired, sprinkle with Sea Salt. Pass remaining sauce.
ire rack to cool.
Salted Caramel Filling: Use a microwave safe
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
Place dates and almond milk in a blender; blend until a creamy paste forms, about 2 minutes. Add sea salt.
Place oats and pecans in the bowl of a food processor; pulse until it resembles coarse flour. Mix in mashed bananas and swirl salted caramel into the dough. Drop large spoonfuls of dough 2 inches apart onto the prepared baking sheets.
Bake in the preheated oven until golden, about 20 minutes.
inutes or until warm.
Caramel Pecan Sauce:
Melt butter in
erve warm with Caramel Rum Sauce.
CARAMEL RUM SAUCE:
Combine caramel sauce, cream and
Caramel Pecan Sauce: In a small non-stick saucepan, melt caramel pieces gently with
re golden brown.
For sauce, melt butter in a medium
hiskey.
JACK DANIEL'S CARAMEL-WHISKEY SAUCE: Combine sugar and water
Caramel-Whisky Sauce: Combine sugar and water in
o cool.
Prepare the caramel-brandy sauce. Bring whipping cram to
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.
rizzle with 1/4 cup Salted Caramel Sauce. Top with half of the