Bread Pudding with Caramel Sauce

Bread Pudding:

  • 1 Cottleston Italian Loaf
  • 4 tbsp butter, melted
  • 5 eggs
  • 2 cups milk
  • 2/3 cup brown sugar
  • 1.5 tsp cinnamon
  • .5 tsp cardamom
  • 1.5 tsp vanilla
  1. Preheat oven to 350.
  2. Pull the loaf of bread into small chunks and place in a greased 4+ qt dutch oven or a greased 8.5×11 glass baking dish. Pour meted butter over the bread pieces and gently mix.
  3. Whisk together eggs, milk, sugar, cinnamon, cardamom, and vanilla. Pour over bread mixture and gently mix until most of the bread is moist.
  4. Cover cooking vessel with lid or foil and bake at 350º for 30 minutes. Remove cover and bake for an additional 20 minutes. Remove when top is toasted and pudding no longer jiggles when shook. Serve warm with caramel sauce.

Caramel Sauce:

  • 1 cup brown sugar
  • 4 tbsp butter
  • 1/2 cup heavy cream
  • 1.5 tsp vanilla
  1. Add all ingredients to a 2+ quart sauce pan on medium low heat. Whisk together. Stir occasionally until butter is melted and mixture is smooth.
  2. When butter is melted, increase heat to medium and whisk until the sauce thickens.
  3. Serve warm or refrigerate till cold. Sauce will thicken a bit as it sits.

Caramel Sauce recipe adapted from Pioneer Woman’s “Easy Caramel Sauce.”

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