Old Fashioned Bread Pudding with Caramel Sauce

 

I have been making bread pudding since I was first married  (we celebrated our 23rd anniversary in April).  My husband and I both love the texture and flavor.   I don't usually use a recipe.  It's like French toast.  Do people use recipe for that?  The way my bread puddings differ is in the kind of bread I use, whether or not I add dried fruit or if I use a sauce.  Sometimes I serve it with whipped cream or vanilla ice cream.  This time, I opted for a caramel sauce.  I had a couple of volunteers to lick out the saucepan that contained the sauce.  

Old Fashioned Bread Pudding with Caramel Sauce: 

12 dinner rolls and 4 hot dog buns (or enough torn bread to completely fill a 9X13 pan)

1/2 cup sugar

8 eggs, slightly beaten

3 cans evaporated milk

1 1/2 tsp cinnamon

1 stick butter

1 cup brown sugar

1 Tbsp agave nectar (or corn syrup...if you so choose)

1/2 cup half and half

1 tsp vanilla extract

Place the torn bread in a greased 9X13 pan.  In a separate bowl, whisk together the sugar, eggs, evaporated milk and cinnamon.  Pour the liquid all over the bread.  With a fork, turn the bread and make sure it's completely coated with liquid.  Let sit for 10-15 minutes on the counter and then bake in a 350 degree preheated oven for 40-45 minutes (if you used a lot of bread, it will take longer...if you used less, check after 30 minutes).   To make the sauce, bring the butter, brown sugar and agave to a boil.  Let boil 2 minutes.  Remove from heat and slowly stir in the half and half and vanilla.  Let cool a bit and serve over individual servings of the bread pudding.