Presents

"Caramel Bread Pudding"

Recipe Source: Recipe Card from President's Choice Desserts Recipe File Serving Size: Makes 8 servings

Amount Ingredient 2 eggs 2 cups 10% half and half 1/4 cup granulated sugar 1/2 teaspoon vanilla 324 g package Farmer's Market Caramel Mini Coffee Cakes 1 cup PC Demon Custard 1/4 cup PC Gourmet Ice Cream and Dessert Topping - Butterscotch

Preparation Instructions:

1. Grease 8 inch square glass baking dish.

2. In bowl, whisk together eggs, cream, sugar, and vanilla. Cut coffee cakes in half horizontally; arrange in single layer in prepared baking dish, overlapping them slightly. Pour cream mixture over cakes. Cover with plastic wrap and refrigerate for 30 minutes.

3. Preheat oven to 350 degrees.

4. Remove plastic wrap from pan. Cover with foil and place dish on baking sheet. Bake in centre of oven for 35 minutes. Remove foil. Bake 30 to 35 minutes longer or until top is golden and pudding is set at center.

5. Meanwhile, stir together custard and butterscotch topping.

6. Serve pudding warm, with a spoonful of sauce. Makes 8 servings.

Per serving: 320 calories; 11 g fat; 5.3 g protein; 50 g carbohydrates; 377 mg sodium; 0 g fibre.

Click here for a printable version of this recipe.

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