White chocolate bread pudding with macadamia caramel sauce from Essential Emeril: Favorite Recipes and Hard-Won Wisdom from My Life in the Kitchen (page 283) by Emeril Lagasse

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Notes about this recipe

  • nadiam1000 on July 10, 2022

    Made half the recipe with sliced french bread. By weight it needed 6 oz of bread for a half recipe but it seemed too soupy so I added additional bread - I was probably at 10 oz so if I made it again I would use the full weight of bread called for (12 oz) and half the custard (or double the bread by weight for full recipe). Baked in 13 x 9 pan - it was a bit shallow for bread pudding but I do not have a 10x10" pan. The caramel sauce is delicious, with or without the nuts. The bread pudding was good if a bit bland.

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