This is decadent--we only make it a few times a year...very, very special.

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Name: Bluewater Bread Pudding w/Caramel Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: not set
Ingredients: 1/2 pound dark brown sugar; 1 cup whipping cream; 1/2 cup light corn syrup; 1/2 cup dark rum; 2.5 cups whole milk; 1 cup whipping cream; 1 cup granulated sugar; 4 large eggs; 4 large egg yolks; 1 Tblsp vanilla extract; 1/4 tsp ground nutmeg; 1/8 tsp salt; 12 slices white bread (I use Pepperidge Farms) remove crusts; 3 Tblsp unsalted butter room temp; 1/2 cup dried currents or cranberries

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INGREDIENTS

SAUCE
1/2 pound dark brown sugar
1 cup whipping cream
1/2 cup light corn syrup
1/2 cup dark rum
PUDDING
2.5 cups whole milk
1 cup whipping cream
1 cup granulated sugar
4 large eggs
4 large egg yolks
1 Tblsp vanilla extract
1/4 tsp ground nutmeg
1/8 tsp salt
12 slices white bread (I use Pepperidge Farms) ; remove crusts
3 Tblsp unsalted butter ; room temp
1/2 cup dried currents or cranberries

Servings

INSTRUCTIONS

SAUCE: Whisk all sauce ingredients, boil, then simmer until thick.

PUDDING:

1. Spray or butter bread loaf baking dish (11x7, glass if possible)--this makes enough for two loaves.

2. Combine milk, cream, sugar, eggs, egg yolks, vanilla, nutmeg, and salt in large bowl; blend well.

3. Spread one side of each slice of bread with butter; in each baking dish, arrange slices of bread, buttered side up in a single layer; sprinkle with cranberries and put on the next layer; repeat until bread is gone (three layers)...don't sprinkle the cranberries on the top layer.

4. Pour custard over bread and let stand 15 minutes (I gently press a spoon over the top layer to ensure it soaks).

5. If possible, put pudding dish in larger baking dish with water (if you are using bread loaf pans, a cake dish usually works here).

6.Bake at 350 degrees until set (will be golden brown on top)

NOTES

You really can't go wrong with all this cream.

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Bluewater Bread Pudding w/Caramel Sauce

SAUCE
1/2 pound dark brown sugar
1 cup whipping cream
1/2 cup light corn syrup
1/2 cup dark rum
 PUDDING
2.5 cups whole milk
1 cup whipping cream
1 cup granulated sugar
4 large eggs
4 large egg yolks
1 Tblsp vanilla extract
1/4 tsp ground nutmeg
1/8 tsp salt
12 slices white bread (I use Pepperidge Farms) remove crusts
3 Tblsp unsalted butter room temp
1/2 cup dried currents or cranberries

SAUCE: Whisk all sauce ingredients, boil, then simmer until thick.

PUDDING:
1. Spray or butter bread loaf baking dish (11x7, glass if possible)--this makes enough for two loaves.
2. Combine milk, cream, sugar, eggs, egg yolks, vanilla, nutmeg, and salt in large bowl; blend well.
3. Spread one side of each slice of bread with butter; in each baking dish, arrange slices of bread, buttered side up in a single layer; sprinkle with cranberries and put on the next layer; repeat until bread is gone (three layers)...don't sprinkle the cranberries on the top layer.
4. Pour custard over bread and let stand 15 minutes (I gently press a spoon over the top layer to ensure it soaks).
5. If possible, put pudding dish in larger baking dish with water (if you are using bread loaf pans, a cake dish usually works here).
6.Bake at 350 degrees until set (will be golden brown on top)

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Nutrition

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Serving Size: 1 Serving (355g)
Recipe Makes: 8 Servings

Calories: 824
Calories from Fat: 413 (50%)

Amt Per Serving		% DV

	Total Fat 45.9g	61 %
	Saturated Fat 19.4g	97 %
	Monounsaturated Fat 16.8g
	Polyunsanturated Fat 5.6g
Cholesterol 1412mg		434 %
Sodium 367mg		13 %
Potassium 374.5mg		10 %
Total Carbohydrate 65.9g		19 %
	Dietary Fiber 2.1g	8 %
	Sugars, other 63.9g
Protein 29.1g		42 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 824

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