As a welcome change from pie for dessert, this recipe is easy and is without a doubt the best bread pudding I've ever had or made. It's also a great way to use left-over bread that's gone stale. (You can even freeze left-over stale bread or ends and make this when you accumulate enough.)
Caramel Bread Pudding
18 T butter (2 sticks + 2T)
3 c light brown sugar
1 1/2 c heavy cream
3/8 c light corn syrup
1 T vanilla extract
1. Mix cream, corn syrup and vanilla in a measuring cup.
2. In a large saucier or saucepan, melt butter over medium-high heat and add brown sugar.
3. Boil a few minutes, whisking regularly, until very frothy and just starting to darken.
4. Remove from heat, add cream mixture and whisk until smooth. Return to heat if it gets a little lumpy; whisk until smooth. Should make about 4 cups.
5. Grease a 13x9 pan and pour 1 cup of the caramel sauce to coat the bottom of the pan. Place in refrigerator to firm up.
1 large loaf french bread or left-over bread, 1-inch cubed (should completely fill a sheet pan)
5 large eggs
3 c half-and-half
1T vanilla extract
1/2 t salt
1 1/2 c caramel sauce
1. Preheat oven to 450°F.
2. Spread bread cubes onto sheet pan in a single layer. Brown in oven for about 10-12 minutes.
3. Reduce oven to 325°F. DON'T FORGET THIS STEP!
4. Mix eggs, half-and-half, vanilla and salt. Add caramel sauce.
5. Place bread cubes in a large bowl and pour mixture over cubes.
5. Let stand 20 minutes, mixing as necessary. BE SURE THAT THERE ARE NO DRY CUBES!
6. Spread soaked bread over the caramel in the pan.
7. Bake at LOWER oven level for 45 minutes,
8. Let cool 30 minutes and serve, drizzled with remaining caramel sauce.