Pumpkin bread pudding is a decadent and comforting dessert perfect for cozy fall evenings. Imagine the warmth of pumpkin ...

reviving the pudding! What do you think about this Southern bread pudding caramel sauce recipe?

Serve with extra custard, if desired. Using stale bread for this pudding is better than using fresh bread, because it is better at absorbing the liquid. Some supermarket loaves can remain too soft ...

Stir the salt into the caramel ... of the bread with the melted butter, then sprinkle the buttered edges with the remaining tablespoon of sugar, using a generous 1/4 teaspoon per pudding.

"For me, bread ... pudding," says Rick Stein. "It was originally intended to use up stale bread, and with that thought in mind, I think that simple white bread is the right choice for this recipe.

Remove the vanilla pod and discard (or rinse and dry thoroughly to use in another recipe ... caramel may spit) and whisk to combine. When ready to serve, stir the clotted cream into the rice ...

Indulge in this delicious vegan caramel pudding with no concerns ... You’ll be pleasantly surprised to know that this pudding recipe is as delicious as it is good for you.

Gradually whisk in the hot caramel. Pour over the croissants and let stand for 10 minutes, pressing the croissants to keep them submerged. Bake the pudding in the center of the oven for 20 minutes ...

When ready, tip the pudding straight from the basin on to the serving dish and add lashings of caramel sauce and whipped cream. Superb.

I think it's a combination of a traditional British pudding and a bread and butter pudding, however this is how we knew it back in the 70s.