Thursday, May 1, 2014

Classic Bread Pudding with Vanilla Caramel Sauce

Last night I needed something to blow off a little stress, so I decided to bake, my last try at bread pudding was ok but I feel like this time it went much better the sauce is what really makes this special.  I also threw in a handful of chocolate chips and walnuts for the last ten minutes of baking.  My neighbor said it was the bomb lol and came back for more.  :-)

4 Cups Dried White Bread (I used a french loaf, cut into cubes)
2 Eggs, Slightly Beaten
2 Cups Milk
1/4 Cup Butter, Melted
1/2 Cup Sugar
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Nutmeg
1 Teaspoon Vanilla

Vanilla Sauce:
1 Stick Butter
1/2 Cup Sugar
1/2 Cup Packed Brown Sugar
1/2 Cup Whipping Cream
1 Tablespoon Vanilla

Preheat oven to 350 Degrees.
Bread should be stale. Either cut into cubes and let sit out overnight or preheat oven to 300 degrees and place cubed bread into oven for about 15 minutes or until they feel stale to touch.
Grease a 1 1/2 quart casserole, or 9×13 pan and set aside.
In a bowl, combine eggs, milk, melted butter, sugar, cinnamon, nutmeg, and vanilla.
Pour mixture over bread cubes and let sit about 5 minutes. Pour into greased pan and bake, uncovered for 50-55 minutes or until puffed and browned on top.
Remove from oven and serve warm with vanilla ice cream and sauce.

Sauce Directions: 
Combine all sauce ingredients except vanilla in a small saucepan.
Heat until melted and begins to boil. Once it comes to a rolling boil, remove from heat and add vanilla.
Mixture will bubble up, this is normal.
Stir in vanilla and let cool.
Pour over ice cream and bread pudding and serve.
Store in a jar for up to 2 weeks and use as a topping on all your favorite desserts!

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