Sunday, August 12, 2012

Bread Pudding

*to die for...even just the caramel topping on whatever is in your fridge.

Bread Pudding:
1 lb French bread
cut up into squares, and put in a large casserole dish
6 eggs
1 qt milk (4 cups)
2 tsp vanilla
1 ½ c sugar
1c half and half or heavy whipping cream
Blend eggs, milk, vanilla, sugar, and cream in blender. Pour over cut bread.  Bake for 65 minutes at 325.
For Caramel Sauce:
½ c butter
½ c white sugar
½ c brown sugar
½ c whipping cream or half and half
Put all ingredients in a sauce pan.  Cook on medium until butter melts then bring to boil for 1 minute.  Serve over bread pudding.

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