Bread Pudding

Ingredients:

Pudding:

1 1/2 cups sugar
4 eggs, beaten
1 1/4 cups heavy whipping cream
1 1/2 cups milk
1/2 cup melted butter (1 stick)
1 1/4 pounds white bread (2 loaves) (I used about 1 and a half loaves of Bainbridge Island Cinnamon Swirl bread.  If you cube it and let it get stale for a little while, it soaks up the custard better.)
1/2 cup caramel sauce (below)
--nonstick cooking spray

Caramel Sauce:

1/2 cup sugar
1/2 cup brown sugar
1/2 cup butter (1 stick)
1 cup corn syrup (it says you can also use maple)
1 1/3 cups heavy cream

Instructions:

To make the pudding:
Preheat the oven to 350F. Combine the sugar, eggs, heavy whipping cream, milk and melted butter in a bowl and mix together until sugar is thoroughly combined.  Add the bread and fold it in (I put the cubed bread in the greased 9 x 13 pan and then dumped the custard over the top).  Put the mixture in a 9 x 13 pan that is sprayed with non-stick cooking spray.  Pour 1/2 cup of the caramel sauce over the top and bake at 350F for 30 minutes; check, rotate and bake up to 30 minutes more (or until golden brown).

To make the caramel sauce:
Combine white sugar, brown sugar, butter and syrup in a pot and cook over medium-high heat until all ingredients liquify.  Caution: this sauce gets very hot so be careful.  Remove from heat and add the cream.

Serve bread pudding hot, in a bowl with vanilla ice cream and more caramel sauce.

--Recipe from the Junior League of Ogden's Art of Cooking

April 2014 Rotation