Here ya go 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. Here is a link that might be useful: original thread

Ann - that tart was wonderful! My husband, who is not one to overstate, said it was so good he wanted to cry LOL! It is not only one of the best tasting desserts I've ever made, but one of the prettiest. Clearly a caloric indulgence, but worth it. I'll add a couple more miles to my walk for this one!

Sorry for the delay. Here is the recipe. You can follow it as is, or do what I do and just add the flour, sugar, yeast and salt into the food processor. Mix the milk with the eggs and add that to the flour mixture and then process. Add the butter and continue to process for a few seconds to knead. Then finish the kneading by hand for a minute or two. I double the recipe. Ann Home Cookin Chapter: Recipes From Thibeault's Table Tarte au Sucre ============== Sugar Yeast Cake This yeast cake with a sugar topping is popular in the North, which is sugar beet country. you can double the quantitiy of dough and use half for 'pain brioche', a rich bread that the French like to toast for breakfast. 4 tablespoons butter 1/2 cup light or dark brown sugar Dough 1/3 cup of milk 1 tablespoon sugar 2 teaspoons yeast 1 1/2 cups flour (more as needed) 2 eggs 3/4 teaspoon salt 6 tablespoons butter . Make the yeast dough. Put the lukewarm milk in a small bowl, add the sugar and add the yeast. Leave to proof. Sift the flour on a marble slab or board and make a well in the center. Add the eggs, salt and dissolved yeast mixture. Briefly mix the central ingredients then draw in the flour with both hands, pulling the dough into large crumbs with the fingertips. Knead the dough for 5 to 10 minutes or until very smooth and elastic, adding more flour if necessary so that the dough is not too sticky. pound the butter to soften it thoroughly, then work in into the dough, slapping the dough on the work surface, just until the butter is thoroughly incorporated. Transfer the dough to a light oiled bowl, cover with a damp cloth and let rise until almost doubled in bulk. Thoroughly butter the pie pan. Transfer the risen dough to a floured work surface and fold it in thirds, patting it to knock out the air. flour your hands and flatten the dough into the base, not the sides of the pan. Let rise for 15 minutes and then spread with soft butter and sprinkle with the brown sugar. Let rise for 15 minutes and then bake for 15 or 20 minutes in a 400°F oven. Serve at room temperature. For Pain Brioche After folding the risen dough in thirds on the floured work surface, shape into a rectangle and set in a buttered 20 x 10 x 6 cm. loaf pan and leave to rise for about 30 minutes. Brush with an egg glaze and bake in 400°F oven for about 30 minutes or until golden brown.

Pat, I'm glad the brownies were a big hit with your boss. Ann