Recipe: Turtle Pudding with Caramel Sauce (bread pudding using chocolate chips and pecan

TURTLE PUDDING

1 1/2 Tablespoons unsalted butter
10 slices day old white bread cut into cubes
1 3/4 cups milk
1/2 cup heavy whipping cream
1/2 cup sugar
2 Tablespoons applesauce
3 large eggs
2 teaspoons vanilla extract
1 Tablespoon dark rum
1/2 cup chopped pecans
1/2 cup mini bittersweet chocolate chips
1 cup Caramel Sauce (recipe follows)
Hot fudge sauce (optional, for serving)

Butter a two quart square or oblong ovenproof glass baking dish.

Put the bread cubes in a large bowl; set aside.

In another bowl beat together the milk, cream, sugar, applesauce, eggs, vanilla and rum. Pour over the bread. Stir in the pecans and chocolate chips. Pour the pudding into the baking dish, and pour on 1/3 to 1/2 cup caramel sauce. Let sit for 30 minutes or more (the longer bread puddings sits, the better the flavor and texture). Place in the refrigerator if for more than 1 hour.

Preheat oven to 350 degrees F.

Bake for 45 to 50 minutes. The pudding will be very puffy when done. Let it settle for 10-15 minutes before cutting.

Serve warm with remaining Caramel Sauce and hot fudge sauce (if desired).

CARAMEL SAUCE
Makes 1 cup

1/2 cup sugar
1/4 cup water
2 Tablespoons light corn syrup
1/2 cup heavy whipping cream
2 Tablespoons unsalted butter

Combine the sugar, water and corn syrup in a saucepan. Cook over medium heat until the syrup thickens and turns golden. Lower the heat and add the cream, stirring continuously. The mixture will become very stiff. Still stirring, add the butter and continue cooking for 2 to 3 minutes, or until the caramel is thick and very creamy. Serve warm.

Makes 6-8 servings
Source: Puddings, Custards, and Flans by Linda Zimmerman