"Bread pudding ... syrup, rum, salt, 1 cup sugar, 3/4 cup cream and 1 teaspoon vanilla to pan; stir to combine. Return pan to heat over medium-low; cook, stirring occasionally, until sauce has ...

Continue stirring regularly to prevent sauce from sticking to bottom of pan, allow to thicken to syrup like consistency, about 30 minutes more. Strain through fine mesh strainer to remove any ...

You whip up some buttery buttermilk bread pudding. Have any of you guys ever watched the ... Bake uncovered for 40-45 minutes and prepare for heaven, which is the making of the caramel sauce. Get out ...

Let sit for 10 minutes. Bake 50 minutes or until top is golden brown and the bread pudding puffs. 3. Combine butterscotch caramel sauce, cream and remaining rum in a glass bowl. Heat in microwave ...

Adding spices, dried fruit and a rich sauce brings the dessert to the next level. You can serve bread pudding with rum sauce for brunch in place of its cousin, French toast, but it also makes a ...

Remove from the heat and add the heavy cream and vanilla extract, whisking until smooth. 8. Allow the bread pudding to cool slightly, then serve warm and drizzled with caramel sauce.

This impossibly rich chocolate bread pudding is made with challah and bittersweet chocolate custard. The drizzle of bourbon caramel sauce makes it extra gooey. Bread pudding is a horse-country ...

The bread pudding itself is sweet and slightly spiced with candied pecans in every bite. The rum sauce on top is thick, rich, and adds to the decadence. Perfect for a special occasion, this ...

rum, salt, 1 cup sugar, 3/4 cup cream and 1 teaspoon vanilla to pan; stir to combine. Return pan to heat over medium-low; cook, stirring occasionally, until sauce has reduced by half, 12 to 15 minutes ...