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Caramel Bread Pudding

Caramel Bread Pudding


6 cups day old bread cubes

1/2 cup sliced, toasted almonds

1 cup heavy cream

1/2 cup Torani Caramel syrup

4 eggs, separated

Pinch salt


Preheat oven to 350 degrees. Butter 6 individual 8-oz. ramekins. Mix the bread and almonds. Whisk the cream with the egg yolks and syrup. Pour this mixture over the bread and stir to mix. Whip the egg whites and salt to soft peaks and fold into the bread mixture. Portion into ramekins and bake in a hot water bath for 45 minutes. Serve warm or at room temperature with whipped cream sweetened with Torani Caramel syrup. Use approximately 2 to 4 tablespoons syrup for 2 cups of whipping cream.

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