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Name: Turtle Pudding
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 3 lg Eggs; 1/2 c Sugar; 2 tb Unsalted butter; 1/2 c Sugar; 1/2 c Pecans chopped; 1 tb Dark rum; 1/2 c Heavy cream; 1/2 c Mini bittersweet chocolate; 1 1/2 tb Unsalted butter; 1 3/4 c milk; 1/4 c Water; 1/2 c Heavy cream; 2 tb Applesauce; 2 ts Vanilla extract; 10 sl Day old white bread cut into; 1 c Caramel sauce (recipe; 2 tb Light corn syrup

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INGREDIENTS

3 lg Eggs
1/2 c Sugar
2 tb Unsalted butter
1/2 c Sugar
1/2 c Pecans ; chopped
CARAMEL SAUCE
1 tb Dark rum
1/2 c Heavy cream
1/2 c Mini bittersweet chocolate
1 1/2 tb Unsalted butter
1 3/4 c milk
1/4 c Water
1/2 c Heavy cream
2 tb Applesauce
2 ts Vanilla extract
10 sl Day old white bread cut into
1 c Caramel sauce (recipe
2 tb Light corn syrup

Servings

INSTRUCTIONS

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 1/3 to 1/2 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 on Mar 5, 1997.

NOTES

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Turtle Pudding

3 lg Eggs
1/2 c Sugar
2 tb Unsalted butter
1/2 c Sugar
1/2 c Pecans chopped
 CARAMEL SAUCE
1 tb Dark rum
1/2 c Heavy cream
1/2 c Mini bittersweet chocolate
1 1/2 tb Unsalted butter
1 3/4 c milk
1/4 c Water
1/2 c Heavy cream
2 tb Applesauce
2 ts Vanilla extract
10 sl Day old white bread cut into
1 c Caramel sauce (recipe
2 tb Light corn syrup

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 1/3 to 1/2 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@ILS.UNC.EDU> on  Mar 5, 1997.

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Nutrition

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Serving Size: 1 Serving (2223g)
Recipe Makes: 1 Servings

Calories: 6508
Calories from Fat: 3617 (56%)

Amt Per Serving		% DV

	Total Fat 401.9g	536 %
	Saturated Fat 208.6g	1043 %
	Monounsaturated Fat 126.8g
	Polyunsanturated Fat 32.8g
Cholesterol 3985.2mg		1226 %
Sodium 1198mg		41 %
Potassium 1613.4mg		42 %
Total Carbohydrate 643.6g		189 %
	Dietary Fiber 6g	24 %
	Sugars, other 637.6g
Protein 108g		154 %
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: 6508

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