Sunday, August 12, 2012

Bread Pudding

*to die for...even just the caramel topping on whatever is in your fridge.

Bread Pudding:
1 lb French bread
cut up into squares, and put in a large casserole dish
6 eggs
1 qt milk (4 cups)
2 tsp vanilla
1 ½ c sugar
1c half and half or heavy whipping cream
Blend eggs, milk, vanilla, sugar, and cream in blender. Pour over cut bread.  Bake for 65 minutes at 325.
For Caramel Sauce:
½ c butter
½ c white sugar
½ c brown sugar
½ c whipping cream or half and half
Put all ingredients in a sauce pan.  Cook on medium until butter melts then bring to boil for 1 minute.  Serve over bread pudding.

Gooey Cake

Gooey Cake:
1 package of yellow cake (*or chocolate cake with peanut butter and nuts)
1 egg
1 stick melted butter
Mix well.  Pack into greased 9X13 pan.
1 package of cream cheese (8oz)--softened
2 eggs
1 tsp vanilla
1 stick butter melted
16 oz powdered sugar
Beat cream cheese until smooth.  Add eggs and vanilla to cream cheese.  Add butter and mix.  Add powdered sugar and mix until blended.  Spread mixture over cake.  Bake at 35o for 40-50 minutes leaving center gooey.