A nice complement to many bread puddings, this easy sauce from The All-American Dessert Book can dress up other puddings and fruit desserts featuring peaches, cranberries, or raisins. It’s a fine accompaniment to my Pumpkin-Cranberry Bread Pudding; see the pic at the bottom. (Both the sauce and the pudding can be made well ahead, so they are great for the busy holidays.) You’ll also find some interesting American cuolinary history served up with the bread pudding recipe.
Brown Sugar-Orange Sauce for Puddings
Author: Nancy Baggett
Ingredients
- 1-1/4 cups heavy (whipping) cream
- ¼ cup light corn syrup
- 1 cup packed light brown sugar
- 1 tablespoon unsalted butter, cut into chunks
- ½ teaspoon finely grated orange zest (orange
- part of skin)
- Pinch of salt
- 1 teaspoon vanilla extract
Instructions
- In a heavy, nonreactive 2-quart saucepan, thoroughly stir together the cream, corn syrup, brown sugar, butter, orange zest, and salt. Cook over medium heat, stirring, until the sugar completely dissolves and the butter melts. Bring to a gentle boil and cook, stirring frequently, for 4 minutes.(The sauce will thicken just slightly as it cooks and a bit more as it cools.)
- Remove from the heat and let stand for 5 minutes so the orange zest can flavor the sauce.Stir in the vanilla.Strain through a fine sieve into a sauceboat or pitcher and serve. The sauce will keep, covered, for up to 1 week in the refrigerator. Reheat in a saucepan over low heat, stirring (or in a microwave oven on medium power, stopping and stirring at 30-second intervals), until warm and fluid. Makes about 1½ cups.For my very tasty, yet simple to make pumpkin bread pudding go here. (It takes a bit like pumpkin pie, but eliminates fiddling with a crust!)
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