Title: Caramel Crisp Pudding
Categories: Desserts
Yield: 1 Recipe

1/2 c Sugar
8 tb Water
2 Eggs
2 c Milk
4 sl Wholemeal sandwich bread
-cut into med.-sized cubes

In a small saucepan, dissolve the sugar in 4 Tbs of the water. Boil
rapidly until mixture turns a caramel brown.
Cool slightly. Gradually add remaining water; boil again until caramel
syrup forms.
Place the bread cubes in a small, buttered baking dish or casserole. Pour
syrup evenly over the bread.
Beat eggs until light; stir in the milk until blended. Pour over bread;
let stand 15 mins. Bake at 150 C until custard is set and top is crusty,
45-50 mins.

Serve warm or well chilled. Submitted By RHOMMEL On
TUE, 21 NOV 1995 160438 ~0500

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini