Servings: 12 to 16
A drizzle of rich caramel sauce makes bread pudding sing. When making the sauce, sugar can burn easily, so use a heavy-based pot, preferably one that doesn’t have a dark interior so that you can monitor the sugar once it begins to color. For more tips, watch our video on how to make caramel sauce that turns out velvety every time.
For easy cleaning, soak the pot and utensils used for the caramel sauce in hot water. To loosen any cooked-on sugar, fill the pot with water and set it on the heat.Caramel Sauce adapted from Fine Cooking, issue 61, Wendy Kalen
Recipe adapted from Moveable Feast with Fine Cooking.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
The home of Italy’s lush risotto rice, Vercelli lies in the Piedmont region of northern Italy, nestled between the Alps and the Mediterranean. Moveable Feast with Fine Cooking pays a…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?