Try this Caramel Crisp Pudding recipe, or contribute your own.
Suggest a better descriptionIn a small saucepan, dissolve the sugar in 4 Tbs of the water. Boil rapidly until mixture turns a caramel brown. Cool slightly. Gradually add remaining water; boil again until caramel syrup forms. Place the bread cubes in a small, buttered baking dish or casserole. Pour syrup evenly over the bread. Beat eggs until light; stir in the milk until blended. Pour over bread; let stand 15 mins. Bake at 150 C until custard is set and top is crusty, 45-50 mins. Serve warm or well chilled. Submitted By RHOMMEL
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Serving Size: 1 Recipe (981g) | ||
Recipe Makes: 1 Recipe | ||
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Calories: 1937 | ||
Calories from Fat: 469 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 52.1g | 69 % | |
Saturated Fat 17g | 85 % | |
Monounsaturated Fat 19.7g | ||
Polyunsanturated Fat 6.9g | ||
Cholesterol 2124.8mg | 654 % | |
Sodium 751.8mg | 26 % | |
Potassium 859.6mg | 23 % | |
Total Carbohydrate 309.5g | 91 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 309.5g | ||
Protein 66.9g | 96 % | |
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. |
Calories per serving: 1937
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