Need Ideas Recipes for Sauce to Serve with Bread Pudding
I made the prune bread pudding from the recipe board tonight to soak overnight and cook tomorrow at a dinner party for my father. I substituted cinnamon bread for the croissants. I want to serve with a sauce that I can make now and reheat tomorrow. I have some very thick and sweet caramel sauce and a can of evaporated milk. Do you think if I mixed the two, I may end up with a caramel creme anglaisy-sort-of-sauce?
I think that would probably work, as long as you give the sauce enough time to cook.
I love bread pudding and I usually make a very simple vanilla sauce that thickens as it cools: http://www.theculinaryreview.com/food...
Simple is usually the best way to go. Caramel sauce with evaporated milk sounds like it would be delicious!