Bread Pudding with Caramel Sauce

Ingredients

• 4-5 cups day old bread (bake for 325° for 5 mins) (Bread Pudding)
• 2 cups half and half (Bread Pudding)
• 2 eggs (Bread Pudding)
• 1 tbsp vanilla (Bread Pudding)
• 1/4 cup butter, melted (Bread Pudding)
• 1/4 cup brown sugar (Bread Pudding)
• 1/2 cup white sugar (Bread Pudding)
• 1 cup unsalted butter (Caramel Sauce)
• 2/3 cups heavy cream (Caramel Sauce)
• 2 cups light brown sugar (Caramel Sauce)

Steps

1. Bread Pudding: Preheat oven to 350 degrees.
2. Put bread pieces in large mixing bowl.
3. In a small bowl, whisk together half-n-half, eggs, and vanilla extract.
4. Pour egg-milk all over the bread, tossing it gently. Pour into greased 9 x 13 baking pan.
5. In a medium saucepan, melt butter over medium heat. Once the butter is melted, remove from heat and add brown sugar and sugar and whisk until glossy smooth. Pour butter-brown sugar mixture all over bread pudding and toss gently.
6. Cover the baking dish with aluminum foil and bake for 45-55 minutes. Remove the foil and bake for an additional 10-15 minutes or until the bread pudding is golden brown. Set the pudding aside while you prepare the caramel sauce.
7. To Make the Caramel Sauce: In a medium saucepan, melt the butter. Add brown sugar and heavy cream; whisk continuously over medium heat until sugar is dissolved.
8. Bring to a boil and allow to boil for only 3 minutes, while stirring (do not overcook). Remove from heat and allow to cool.
9. Store in refrigerator for up to one month.