Here you go Sue. Home Cookin Chapter: Recipes From Thibeault's Table Bread And Butter Pudding With Caramel Sauce =========================================== 5 or 6 slices of bread 1/2 cup butter 1 to 1 1/2 cups sugar 5 eggs 2 cups cream (Or milk) vanilla pinch of salt Caramel Sauce 1 cup butter 1 cup sugar 1 cup brown sugar 1 cup cream pinch of salt 2 teaspoons vanilla NOTE: If you prefer the pudding to have more custard, then use less bread so that all of the custard is not absorbed into the bread when baked. Cut crusts from bread and spread each slice with butter. (Bread slices can be left whole, or cut into halves, quarters or cubes. Place bread buttered side up in a oven proof dish. (may use any shape dish, or glass loaf pan, cutting bread to fit) Beat the sugar and eggs together and then add the cream, vanilla and salt. Pour over bread and allow the bread to absorb. (make be refrigerated at this point and baked later) sprinkle with some white sugar and place dish into a pan of hot water and bake in a 350 oven for 45 to 1 hour, or until pudding is set and golden. To make caramel sauce, bring butter, sugars, cream and salt to a boil and then simmer for 3 or 4 minutes. Remove from heat and add the vanilla. Custard sauce for Chocolate Bread and butter Pudding. The custard sauce was really easy. It was just two cups of milk or cream ( I used coffee cream) heated to a simmer. Mix three tablespoons of flour into 1/2 cup of white sugar and mix into a beaten egg. When the milk is hot, slowly pour the milk into the egg mixture,stirring constantly. Pour the mixture back into the pot and cook over low heat until thickened. Remove from the heat and add the vanilla. Custard should be pouring consistency. Cover the surface directly with plastic wrap and refrigerate.

Karen, I'm sorry the brownies didn't turn out quite right for you. Does sound like it is an oven problem. If you have any of the gooey brownies left, you might use them in a brownie ice cream sundae. Topped with warm caramel sauce. Or as Linda calls it "gravy". Home Cookin Chapter: Recipes From Thibeault's Table Caramel Sauce ============= Caramel Sauce 1 cup butter 1 cup sugar 1 cup brown sugar 1 cup cream Pinch of salt 2 teaspoons vanilla . Mix all the ingredients together and simmer for about 5 or 6 minutes. Serve over Bread and butter pudding, apple pie and icecream, warm gingerbread, Brownies and ice cream etc..

Flour is a thickener when baked. For a lower fat and pure blueberry flavor... (though the above sounds delish) blueberries, set aside 1/2 cup fresh or frozen 3 tbsp tapioca juice of half lemon with some fine diced rind, yellow only 1, yup only 1, tbsp honey or maple syrup tsp of fresh thyme pinch of black pepper -let rest for a few hours or overnight in fridge in covered glass container Bake as above, add fresh berries the last 15 min of baking (my crust has butter so that is all the calories we can tolerate, lol)

Linda, the brand I found is by Beelers.(they call it British Bacon) It looks a bit like a cross between Canadian bacon, and bacon. Taste a bit like a good ham. Ooh it's delish...hubby grumbled and said it looks like ham..so he didn't get anymore today..he got Tyson Sausage patties..BRAT..(he loves pork products EXCEPT ham) And I had a few more slice with pancakes and eggs today.. Ann, I make "grits" with Polenta..LOL That's some thing he does LOVE..Grits...