turtle pudding

Categories
None
Yield
1 Servings
MeasureIngredient
1½ tablespoon Unsalted butter
10 slices Day old white bread cut into cubes
1¾ cup Milk
½ cup Heavy cream
½ cup Sugar
2 tablespoons Applesauce
3 larges Eggs
2 teaspoons Vanilla extract
1 tablespoon Dark rum
½ cup Chopped pecans
½ cup Mini bittersweet chocolate chips
1 cup Caramel sauce (recipe follows)
½ cup Sugar
¼ cup Water
2 tablespoons Light corn syrup
½ cup Heavy cream
2 tablespoons Unsalted butter

CARAMEL SAUCE

Taken from "Puddings, Custards, and Flans" Butter a two quart sqaure or oblong ovenproof glass baking dish.

Put the bread cubes in a large bowl. In another bowl beat together the milk, cream, sugar, applesauce, eggs, vanilla and rum. Pour over the bread/ Stir in the pecans and chocolate chips. Pour the puddding into the baking dish, and pour on ⅓ to ½ cup caramel sauce. Let sit for half an hour or more (the longer bread puddings sit the better the flavor and texture).

Preheat oven to 350 F. and bake for 45 to 50 minutes. The pudding will be very puffy when done. Let it settle for 10-15 minutes before cutting. Serve warm with remaining caramel sauce and hot fudge sauce (if desired).

Serves 6-8

Caramel Sauce: Combine the sugar, water and corn syrup in a saucepan. Cook over medium heat until the syrup thickens and turns golden. Lower the heat and add the cream, stirring continuously. The mixture will become very stiff. Still stirring, add the butter and continue cooking for 2 to 3 minutes, or until the caramel is thick and very creamy. Serve warm. Makes 1 cup.

Posted to EAT-L Digest 04 Mar 97 by Heather Mitchell <mitch@...> on Mar 5, 1997.

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