wood burning stoves 2.0*
The moose likes Meaningless Drivel and the fly likes Recipe: Caramel Bread Pudding Big Moose Saloon
  Search | Java FAQ | Recent Topics | Flagged Topics | Hot Topics | Zero Replies
Register / Login
JavaRanch » Java Forums » Other » Meaningless Drivel
Bookmark "Recipe: Caramel Bread Pudding" Watch "Recipe: Caramel Bread Pudding" New topic
Author

Recipe: Caramel Bread Pudding

Bear Bibeault
Author and ninkuma
Marshal

Joined: Jan 10, 2002
Posts: 61095
    
  66

As requested in another topic. here's my recipe for Caramel Bread Pudding. Beware! It's addictive!



Caramel Bread Pudding

Note: American units of measure

Caramel Sauce

18 T butter (2 sticks + 2T)
3 c light brown sugar (22 oz)
1 1/2 c heavy cream
3/8 c light corn syrup
1 T vanilla extract

1. Mix cream, corn syrup and vanilla in a measuring cup.

2. In a large saucier, melt butter over medium-high heat and add brown sugar.

3. Boil a few minutes until very frothy and just starting to darken.

4. Remove from heat, add cream mixture and whisk until smooth. Should make about 4 cups.

5. Grease a 13x9 pan and pour 1 cup of the caramel sauce to coat the bottom of the pan. Place in refrigerator to firm up.

Pudding

1 large loaf french bread or challah, 1-inch cubed (should completely fill a sheet pan)
5 large eggs
3 c half-and-half
1T vanilla extract
1/2 t salt
1 1/2 c caramel sauce

1. Preheat oven to 450.

2. Spread bread cubes onto sheet pan in a single layer. Brown in over for about 10-12 minutes.

3. Reduce over to 325. DON'T FORGET THIS STEP!

4. Mix eggs, half-and-half, vanilla and salt. Add caramel sauce.

5. Place bread cubes in a large bowl and pour mixture over cubes.

5. Let stand 20 minutes, mixing as necessary. BE SURE THAT THERE ARE NO DRY CUBES!

6. Spread soaked bread over the caramel in the pan.

7. Bake at LOWER oven level for 45 minutes,

8. Let cool 30 minutes and serve, drizzled with reserved caramel sauce.


[Asking smart questions] [Bear's FrontMan] [About Bear] [Books by Bear]
Devaka Cooray
ExamLab Creator
Saloon Keeper

Joined: Jul 29, 2008
Posts: 3060
    
  38

So, is this yummy than the other one?


Author of ExamLab ExamLab - a free SCJP / OCPJP exam simulator
What would SCJP exam questions look like? -- Home -- Twitter -- How to Ask a Question
Bear Bibeault
Author and ninkuma
Marshal

Joined: Jan 10, 2002
Posts: 61095
    
  66

Hey! I'm over 50... you can't expect me to remember what I've posted before!

Besides, it's good enough to post twice!
ankur rathi
Ranch Hand

Joined: Oct 11, 2004
Posts: 3830
Please pardon my ignorance.

Few questions:

1. I think my oven can't go beyond 250C. Should this be okay?
2. What if I don't put egg?
3. I also didn't hear of many items but I can ask for them, so no issues.
Marilyn de Queiroz
Sheriff

Joined: Jul 22, 2000
Posts: 9044
    
  10
250 * 9 / 5 + 32 = 482
Yes, 250 Centigrade = 482 Fahrenheit, so your oven is fine.


JavaBeginnersFaq
"Yesterday is history, tomorrow is a mystery, and today is a gift; that's why they call it the present." Eleanor Roosevelt
Mike Simmons
Ranch Hand

Joined: Mar 05, 2008
Posts: 3012
    
  10
Mmm, that looks really good.

Yo, Bear - could you post the recipe for us? Thanks.
ankur rathi
Ranch Hand

Joined: Oct 11, 2004
Posts: 3830
Mike Simmons wrote:Mmm, that looks really good.

Yo, Bear - could you post the recipe for us? Thanks.


Are you drunk or what?
ankur rathi
Ranch Hand

Joined: Oct 11, 2004
Posts: 3830
Marilyn de Queiroz wrote:250 * 9 / 5 + 32 = 482
Yes, 250 Centigrade = 482 Fahrenheit, so your oven is fine.


Thanks Marilyn.
Mike Simmons
Ranch Hand

Joined: Mar 05, 2008
Posts: 3012
    
  10
ankur rathi wrote:Are you drunk or what?

Yeah, that must be it. You are too smart for me.
Arvind Mahendra
Ranch Hand

Joined: Jul 14, 2007
Posts: 1162
Devaka Cooray wrote:So, is this yummy than the other one?

great memory


I want to be like marc
Bear Bibeault
Author and ninkuma
Marshal

Joined: Jan 10, 2002
Posts: 61095
    
  66

ankur rathi wrote:1. I think my oven can't go beyond 250C. Should this be okay?

As already posted.

2. What if I don't put egg?

Well, egg is the basis for any custard, so without the egg, you wouldn't get much of a pudding. I assume that there are vegan alternatives to making puddings, but I'm not familiar with vegan cooking.

3. I also didn't hear of many items but I can ask for them, so no issues.

What other items aren't familiar? I'm curious because here in the US, all of these are very common ingredients that just about everybody will have in their fridge/pantry.
ankur rathi
Ranch Hand

Joined: Oct 11, 2004
Posts: 3830
Bear Bibeault wrote:

3. I also didn't hear of many items but I can ask for them, so no issues.

What other items aren't familiar? I'm curious because here in the US, all of these are very common ingredients that just about everybody will have in their fridge/pantry.


Thanks Bear.

These are the unfamiliar items:
heavy cream
light corn syrup
vanilla extract
large loaf french bread or challah
half-and-half
caramel sauce

Bear Bibeault
Author and ninkuma
Marshal

Joined: Jan 10, 2002
Posts: 61095
    
  66

ankur rathi wrote:These are the unfamiliar items:

Wow. Those are all US staples. Though I'm sure if you rattled off the items that are staples in your pantry, I'd be... huh?


heavy cream, dairy product produced by skimming butterfat from milk
light corn syrup, clear glucose syrup (dark corn syrup has molasses added)
vanilla extract, alcohol solution infused with vanilla beans; used in almost every American dessert recipe
large loaf french bread bread or challah, wheat breads; challah is sweeter and eggier (one of my favorites)
half-and-half, dairy product lighter than cream but heavier than milk
caramel sauce, the sauce made in the first part of the recipe

ankur rathi
Ranch Hand

Joined: Oct 11, 2004
Posts: 3830
Thanks Bear.
Arvind Mahendra
Ranch Hand

Joined: Jul 14, 2007
Posts: 1162
I would like to add chocolate, bananas, raisins and some nuts to this.
And why did you leave out cinnamon powder?
Bear Bibeault
Author and ninkuma
Marshal

Joined: Jan 10, 2002
Posts: 61095
    
  66

I love chocolate. I love raisins. I love bananas. I love cinnamon.

This doesn't need any of them. To me, it would be messing with perfection.

But of course, anyone can adjust the recipe to their own tastes. That's one of the joys of being handy in the kitchen. Tinkering!
 
I agree. Here's the link: http://aspose.com/file-tools
 
subject: Recipe: Caramel Bread Pudding