Recipes for "caramel pudding"

Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.

Combine sugar, persimmon pulp, eggs, and baking soda in a mixing bowl. Mix well.

Add flour, baking powder, cinnamon, vanilla, and salt. Pour in milk and melted butter. Stir to combine.

Pour into the baking pan and bake in the preheated oven for 55 minutes. The pudding will rise but will fall when removed from the oven.

Serve with whipped cream or caramel sauce, if desired. Enjoy!

Preheat oven to 350 degrees F (175 degrees C).

Cut bread into 3/4 inch cubes. Arrange cubes in a 9x13-inch baking dish. Whisk together the eggs, egg white and sugar in a bowl. Stir in the milk, syrup, cinnamon, nutmeg, and salt. Pour mixture over bread.

Bake in preheated oven until lightly browned on top and middle is set, about 40 minutes.

Warm the caramel sauce; drizzle over the bread pudding before serving.

Melt 2 tablespoons butter in a small skillet over medium heat. Add ¼ cup brown sugar, cinnamon, salt, and nutmeg; stir. Add apples; cook and stir until apples have softened, about 10 minutes. Set aside.

Bring water and rice to a boil in a medium saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, about 20 minutes.

Stir 1 ½ cups milk into rice mixture; cook until hot, 2 to 3 minutes. Stir in ⅛ cup brown sugar until well combined; cook until thick and creamy, 15 to 20 minutes.

Stir in cooked apples, remaining ½ cup milk, and beaten egg; cook, stirring constantly, until heated through, about 2 minutes. Off heat, stir in 1 tablespoon butter and vanilla extract. Serve warm.