My husband loves bread pudding, and while I have yet to pinpoint the exact awesomeness that is our favorite from a local bakery, I have tweaked various recipes I've come across to settle on this little gem that has become my husband's favorite that I have made. Lol.We know the bakery uses Brioche, so that is now what I use. The bread pudding portion of this is a hugely altered version of a Paula Deen bread pudding. Her recipe called for 2 cups of sugar in the custard to only 3 cups of cubed bread. Like, "WHAT THE WHAT?".The sauce is my version of a caramel sauce recipe I found by Ree Drummond (The Pioneer Woman). Together they made an incredibly delectable dish!You can add nuts and/or raisins if you choose, but we really prefer ours "pure", just bread, custard, and extra sauce. I truly hope you enjoy this as much as we do!

There is just something about a good ole apple crisp! The pleasant aroma lets you know Fall time is here!So last weekend, my husband and I picked apples from a local orchard (so much fun). So I had to make an apple crisp! Let me tell you this apple crisp will knock your socks off!The recipe is so simple. The recipe is another Pinterest find, thank you Lauren Allen! The caramel sauce is from the Pioneer Woman. Enjoy!

before sauce and cooking

I made this as a filling for dacquoise, but it's also great as-is! This delicious caramel is easy to make, it's actually quite shocking.This caramel from this recipe is a little thick, so if you want it loose, add 2-3 tablespoons of heavy cream. You could add milk, but it won't be as rich.If you want it to be bitter and a little salty, you can use salt from Hakata prefecture, but for sweets, fleur de sel is better. Recipe by mag44num

This is stocked all the time in our refrigerator. My caramel jar became empty, so I replenished our stock. If you make extra, you can make caramel flavored sweets (it's always a bit of a bother to have to make the caramel) without much effort. I love caramel.Once the caramel starts to color, it changes very fast, so work fast. You can finish it in the microwave, but when you are making a lot of caramel sauce, it's easier to cook it in a small saucepan. The microwave oven won't get dirty, and you can easily check the sauce to see its process. The recipe here results in sauce that has the consistency of loose runny honey. Please adjust the consistency to taste with boiling water. Recipe by Yukiline

I love sweets with caramel. When I made a batch, it turned out delicious.Adjust the amount of water for your desired consistency.This will keep for a long time, so you can make a lot to mix into the batter of sweets, or to pour on ice cream. It has a variety of uses. Recipe by *Halu*

Easy and delicious! I made my own caramel with just 3 ingredients! Caramel lovers, you won’t be buying caramel sauce anymore 🤤#myfavouriterecipe

I wanted to have slightly bitter caramel sauce - not as sweet as store-bought.So I tried to make an easy microwave recipe for caramel sauce.If you add the heavy cream all at once, this cools the sauce too rapidly and the caramel will harden.Adjust the amount of heavy cream to suit the texture you want to achieve. If you want runny sauce, add more.On the other hand, if you prefer thicker sauce, reduce the amount of cream!The sauce will thicken as you chill it in the fridge.I suggest you to use a clear microwave bowl so that you can see when the sauce becomes brown.You can also decide how deep a brown you want the sauce to become. Recipe by Yukirinrin

This is a very simple quick caramel sauce with the option on making it a salted caramel sauce. It's uses are limitless, its a delicious ice cream sauce but is great in cakes, cupcakes, brownies, pies and torte recipes. It can be added to frostings and whipped cream. It can be used as a drizzle for any dessert, popcorn. drink or on fresh fruit!

I make basic caramel sauce in a pan. You can make it in the microwave too, but it's harder to mess up if you make it in a pan while observing it diligently. I always make custard puddings (flans) using this sauce! You can store it in the refrigerator in a sterilized jar. If you make a large batch, making custard puddings next time will be so easy!The key is to cook the sauce until it looks a bit too dark. If it's too light, the flavor will turn out too weak. However, be sure not to let it burn! Once it starts getting brown, don't take your eyes off it! It will splatter when you add the boiling water, so be sure not to burn yourself. Try turning the pan away from you when you add the boiling water. Recipe by Toiroiro

This is so simple and foolproof. It turns out a delicious creamy caramel sauce perfect for ice crea, cakes, brownies, bars, pies and cookies. It's a great apple dip and actually great fruit dip for many fruits! It can also flavor coffee and drinks as well.