Bread Pudding with Caramel Sauce
first came into existence back in May 2000. Seems a long
time ago now!
snapshot of the Hub-UK
menu in December 2000
then the internet was a very different place with much
more of an amateur feel to it. In a lot of ways it was
a pleasanter and more friendly place to hang out. For
those of us interested in food and cooking it was a
great opportunity to chat and share ideas with people
living in other parts of the world.
was also a time when everyone involved in cooking, whether
they were just a keen amateur, a busy mum, a grandmother
with a lifetime of kitchen experience or a professional
chef just starting a career in the kitchen or one who
was an old hand working at the stove, was happy to share
recipes so others could enjoy them.
lot of the details of who contributed what have either
become blurred or disappeared over the years but the
recipes are still worthwhile either in their own right
or for the inspiration they might give.
recipe is from Trish who was a member of one of the
recipe discussion groups at www.egroups.com and she
got it from The Winchester Country Inn, Ashland, Oregon.
had never been especially fond of bread pudding, but
I changed my mind when I tried the one served at The
Winchester Country Inn in Ashland, Oregon," says
Sandra Miller of Cherry Hill, New Jersey. "Their
version is outstanding; it's studded with apricots and
topped with a rich caramel sauce." Apricot Bread
Pudding with Caramel Sauce Croissants and a Grand Marnier
custard make this bread pudding super-decadent.
great with or without the Caramel Sauce (see recipe);
if you're short on time, substitute a purchased sauce.
cup Grand Marnier or other orange liqueur
1/4 cup water
5 cups whipping cream
6 large eggs
1 cup sugar
1 tablespoon vanilla extract
1/2 teaspoon grated nutmeg
8 croissants, cubed (about 1 pound)
1 cup dried apricots, diced
Grand Marnier and 1/4 cup water in heavy medium saucepan
5 minutes. Cool
Grand Marnier-water mixture, cream, eggs, sugar, vanilla
and nutmeg in large bowl to blend.
croissant pieces in 13 x 9 x 2 inch glass baking dish
and add apricots and toss to combine.
custard over croissant-apricot mixture, pressing down
gently with rubber spatula so that croissant and apricot
pieces are evenly covered. Let stand for 20 minutes.
baking dish with aluminum foil. Place dish in larger
roasting pan. Add enough hot water to roasting pan
to come 1 inch up sides of baking dish.
1 hour. Remove aluminum foil and continue baking until
bread pudding is golden brown on top and firm to touch,
about 30 minutes longer.
remove bread pudding from oven and from water bath;
bread pudding with Caramel Sauce, if desired, and
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