Yesterday was our Thanksgivng. Dinner was a traditional Roast Turkey Dinner. We had dinner next door with our wonderful neighbours Clif and Barb. Clif bought the turkey, a fresh 14 pound free range and gave it too me Saturday. I presalted it , wrapped it in plastic wrap and into the fridge it went. Sunday night I uncovered it and left it to air dry in the fridge until two hours before it went into the oven. I left it on the counter for two hours so that it could come close to room temperature before going in the oven. Roasted at 500°F the turkey was done in one hour and 45 minutes and left to rest for 40 minutes or so before carving. Served with bread stuffing/dressing that was baked separately, mashed potatoes and gravy, cubed rutabaga, little tiny Brussels sprouts and homemade cranberry sauce.
Bread And Butter Pudding With Caramel Sauce
5 or 6 slices of bread
1/2 cup butter
1 to 1 1/2 cups sugar
2 cups cream (Or milk)
pinch of salt
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 butterd 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.
1 cup butter
1 cup sugar
1 cup brown sugar
1 cup cream
pinch of salt
2 teaspoons vanilla
Bring butter, sugars, cream and salt to a boil and then simmer for 3 or 4 minutes. Remove from heat and add the vanilla.