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.
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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.
Yummy and don't even think about the calories!
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
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