Bread And Butter Pudding With Caramel Sauce
5 or 6 slices of bread
1/2 cup butter
1 to 1 1/2 cups sugar
2 cups cream (Or milk)
pinch of salt
1 cup butter
1 cup sugar
1 cup brown sugar
1 cup cream
pinch of salt
2 teaspoons vanilla
NOTE: If you prefer the pudding to have more custard, then use less bread so that all of the custard is not absorbed into the bread when baked.
Cut crusts from bread and spread each slice with butter. (Bread slices can be left whole, or cut into halves, quarters or cubes. Place bread butterd side up in a oven proof dish. (may use any shape dish, or glass loaf pan, cutting bread to fit). Beat the sugar and eggs together and then add the cream, vanilla and salt. Pour over bread and allow the bread to absorb. (make be refrigerated at this point and baked later). Sprinkle with some white sugar and place dish into a pan of hot water and bake in a 350 oven for 45 minutes to 1 hour, or until pudding is set and golden.
To make caramel sauce,
Bring butter, sugars, cream and salt to a boil and then simmer for 3 or 4 minutes. Remove from heat and add the vanilla.
Custard sauce for Chocolate Bread and butter Pudding.
The custard sauce was really easy. It was just two cups of milk or cream ( I used coffee cream) heated to a simmer. Mix three tablespoons of flour into 1/2 cup of white sugar and mix into a beaten egg. When the milk is hot, slowly pour the milk into the egg mixture,stirring constantly. Pour the mixture back into the pot and cook over low heat until thickened. Remove from the heat and add the vanilla. Custard should be pouring consistency. Cover the surface directly with plastic wrap and refrigerate.