CARAMEL BREAD PUDDING

Ingredients Bread Pudding

8 slices bread
1/2 cup water
1 cup brown sugar
2 tablespoon butter/margerin
2 eggs
2 cups milk
1/2 cup sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon salt

Additional

Raisin
Choclolate chips
White Chocolate

Preheat an oven to 180 C. Lightly butter a baking dish. Combine all the ingredients and put into the blender and blend until smooth. Pour the mixture into the baking dish and spread raisin on top of the bread pudding. Bake at 180 F for 50 to 60 minutes or until a knife inserted near the centre come out clean. Let cool for a couple of minutes. Serve the bread pudding with caramel sauce, chocolate chips or white chocolate. Serve warm or cold.

Ingredients Caramel Sauce

1 cup sugar
1 tablespoon water
6 tablespoon butter
1/2 cup whipping cream

Heat sugar and water moderate high heat in a saucepan. As the sugar begins to melt, stir vigorously with a whisk or wooden spoon. As soon as all of the sugar crystal have melted ( the liquid sugar should be slightly dark brown in colour), immediately add the butter to the pan. Whisk until the butter has melted. Once the butter has melted, take the pan of the heat. Then slowly add the whipping cream to the pan and continue to whisk to incorporate. Whisk until caramel sauce is smooth. Let cool in the pan for a couple minutes, then pour into a jar and let sit to cool to room temperature. Store in the refrigerator for up to 2 weeks. Warm before serving.