Pumpkin Bread Pudding with Caramel Sauce December 15, 2017 by Jill Foucre Leave a Comment Pumpkin Bread Pudding with Caramel Sauce 2017-12-15 19:40:47 Print Bread Pudding 2 cups half and half 1 15 ounce can pure pumpkin 1 cup plus 2 tablespoons brown sugar 2 eggs 1 1/2 teaspoons pumpkin pie spice 1 1/2 teaspoons cinnamon 1 1/2 teaspoons vanilla 10 cups — 1/2 inch cubes egg bread (about 10 ounces) Caramel Sauce 1 1/4 cups brown sugar 1/2 cup unsalted butter 1/2 cup whipping cream For Bread Pudding Preheat oven to 350 degrees. Whisk half and half, pumpkin, dark brown sugar, eggs, pumpkin pie spice, cinnamon and vanilla extract in large bowl to blend. Fold in bread cubes. Transfer mixture to 11 x 7 inch glass baking dish. Let stand 15 minutes. Bake pumpkin bread pudding until tester inserted into center comes out clean - about 40 minutes. Meanwhile, prepare caramel sauce: Whisk brown sugar and butter in heavy medium saucepan over medium heat until butter melts. Whisk in cream and stir until sugar dissolves and sauce is smooth, about 3 minutes. Serve warm over bread pudding. Notes *From Bon Appetit November 2000 Adapted from From Bon Appetit November 2000 Adapted from From Bon Appetit November 2000 Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Apple Cake with Caramel Sauce December 13, 2017 by Jill Foucre Leave a Comment Apple Cake with Caramel Sauce 2017-12-14 00:02:53 Print For the Apple Cake ½-¾ cups chopped dates ½-¾ cups apple brandy (or Calvados) 2 cups unbleached, all-purpose flour 2 cups white sugar 2 teaspoons baking soda 1-teaspoon ground cinnamon ½-teaspoon ground nutmeg ¾ teaspoon salt 4 cups slightly tart apples: peeled, cored and roughly chopped ½ cup melted butter 2 eggs, lightly beaten For the Caramel Sauce (yields about 2 cups) 1-cup sugar ¼ cup cold water ½ stick butter 1-cup heavy cream ½ teaspoon flaky sea salt Instructions About one hour before starting to bake the cake, place the dates in a small bowl and cover with the apple brandy. Stir from time to time and if they get too "tight", just add more brandy. Preheat oven to 325. Using butter, grease a baking pan (approximately 13 x 9 x 2). Into a large bowl sift together flour, sugar, baking soda, cinnamon, nutmeg and salt. Add the chopped apples, dates, melted butter and the eggs. This will be a very heavy, thick batter but don't worry -- just be sure to mix it well. Spread in the prepared pan, place on a rack in center of the oven and bake for 1 hour. Test with a skewer -- if it comes out still a bit gooey, bake for another 5 to 10 minutes. You'll know when it's done. It will be a nice dark tan color and will spring back to a light touch. Caramel Sauce In a small saucepan combine the sugar and water and stir until the sugar is dissolved. Place the saucepan over medium-high heat and bring the mixture to a boil. Continue to boil until the sugar caramelizes and turns a deep amber color, being careful not to let it get too dark and burn. Remove from heat and carefully pour the cream into the melted sugar. It will bubble violently and give off steam. Return the saucepan to a low heat and stir butter and sea salt. Set caramel aside until ready to serve. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/