Plum Bread Pudding with Carmel Sauce

Last night I got into bed at twelve with a pack of Necco and I though to myself "I"ll look at some food blogs for ten minutes, while I eat a couple of Necco wafers and then I'll go to bed." A whole pack of Necco wafers and an hour and half later I was still surfing food blogs. And although this was not good for my sleep schedule and my teeth I got a TON of great ideas for baking. So the night was over all a success. Although I probably now have a cavity. Oh well.
The first thing I decided to make was a plum bread pudding with carmel sauce. So it actually contains prunes... But no one likes prunes in there food. So we'll just call it plum bread pudding and keep that little bit of information between us, ya hear?

This recipe is adapted from http://thepioneerwoman.com/cooking/2008/12/make-this-cake-today-trust-me. This is my new favorite food blog and if you haven't read it yet I suggest you DO IT NOW! Because you will not only laugh your butt off but you will gain a lot of great recipes. I will even understand if you never read my food blog again because mine is so inferior to hers.
I also made a peach compote to go along with the bread pudding by just boiling peaches with sugar and cinnamon until they reached a syrupy state.

This recipe was supposed to make a cake but I made mine into a sort of bread pudding because I slightly undercooked it and over beat the ingredients! This was intentional. I promise :)

Plum Bread Pudding with Carmel Sauce

Ingredients

• FOR THE PUDDING:
• 1 cup Prunes
• 1 cup Sugar
• 3 whole Eggs
• 1 cup Canola Oil
• 1-½ cup Flour, Sifted
• 1 teaspoon Baking Soda
• 1 teaspoon Nutmeg
• 1 teaspoon Allspice
• 1 teaspoon Cinnamon
• 1 cup Buttermilk
• 1 teaspoon Vanilla Extract
• _____
• FOR THE ICING:
• 1 cup Sugar
• ½ cups Buttermilk
• ½ teaspoons Baking Soda
• 1 Tablespoon White Corn Syrup
• ¼ cups Butter
• ½ teaspoons Vanilla

Preparation Instructions

Preheat oven to 320 degrees.

Cover prunes with water. Bring to a boil and cook until soft and mashable, about eight minutes. Remove from heat, drain water, and mash on a plate. Set aside.

Mix together oil, sugar, and eggs. In a separate bowl, sift together dry ingredients. Combine wet and dry ingredients, add buttermilk and vanilla and stir gently until just combined. Throw in the mashed prunes and stir gently to combine. 

Pour batter into buttered baking dish and bake for 30 minutes.

While bread pudding has five minutes remaining, make the icing:
Combine all icing ingredients in a medium saucepan over medium heat and bring to a slow boil. Boil without stirring for 5 to 7 minutes, or until icing starts to turn dark. Icing should be carmel in color and easily pourable.

Remove bread pudding from oven and prick holes in the pudding using a fork. Pour on icing immediately and although the sauce to soak into the bread pudding.