Remove from the heat and carefully stir in the cream. Let cool for 1 minute ... for 1 minute. Let the caramel sauce cool slightly and serve warm or at room temperature.

cream, butter, vanilla, and salt, stir- ring gently with a whisk. The sugar will bubble up and cook down. After the bubbles have cooked down, about 5 minutes, stir until the sauce is as thick as ...

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Remove the dish from the water bath and let stand for 20 minutes. Serve the bread pudding warm or at room temperature with the Bourbon Caramel Sauce and whipped cream.

For the caramel sauce, melt the sugar in a saucepan over a low heat, swirling the pan constantly until the sugar darkens. Stir in the double cream until combined and then stir in the semi-whipped ...

Once at room temperature, whisk well, then chill in the fridge until needed (the caramel sauce can be made up to 2 weeks ahead; you can also drizzle it over ice cream or add to your coffee).