Bluewater Bread Pudding With Caramel Sauce Recipe

• 1 lb dark brown sugar
• 2 c. whipping cream
• 1 c. light corn syrup
• 1/2 c. dark rum
• 2 1/2 c. whole lowfat milk
• 1 c. whipping cream
• 1 c. sugar
• 4 lrg Large eggs
• 4 lrg egg yolks
• 1 Tbsp. vanilla extract
• 1/4 tsp grnd nutmeg
• 1/8 tsp salt
• 12 slc good-quality white bread crusts trimmed
• 3 Tbsp. unsalted butter room temperature
• 1/2 c. dry currants

1. For Sauce: Whisk all ingredients in heavy large saucepan to blend.
2. Whisk over medium-high heat till beginning to boil.
3. Reduce heat to medium-low.
4. Simmer till sauce is thick sufficient to coat spoon, whisking occasionally, about 25 min.
5. (Can be made 3 days ahead.
6. Cold.
7. Cover and chill.
8. Rewarm over low heat before serving.)
9. For Pudding: Preheat oven to 350 degrees.
10. Butter 11- by 7-inch glass baking dish.
11. Combine lowfat milk, cream, sugar, Large eggs, egg yolks, vanilla, nutmeg, and salt in large bowl; whisk to blend well.
12. Spread 1 side of each bread slice with butter.
13. Arrange 6 slices, buttered-side up, in single layer in prepared dish, trimming to fit.
14. Sprinkle with currants.
15. Top with remaining bread slices, buttered-side up.
16. Pour custard through sieve over bread in dish.
17. Let stand 15 min, occasionally pressing bread into custard.
18. Place pudding in dish in 13- by 9- by 2-inch metal baking pan.
19. Pour sufficient warm water into pan to come halfway up sides of pudding dish.
20. Place in oven.
21. Bake pudding till set in center and golden brown on top, about 45 min.
22. Remove pudding from water bath.
23. Serve hot or possibly at room temperature with hot caramel sauce.
24. This recipe yields 6 to 8 servings.

brown sugar, whipping cream, light corn syrup, dark rum, milk, whipping cream, sugar, eggs, egg yolks, vanilla, nutmeg, salt, currants

Taken from cookeatshare.com/recipes/bluewater-bread-pudding-with-caramel-sauce-88522 (may not work)