Bread Pudding with Salted Caramel Sauce Recipe

Ingredients

	5 cups (1/2-inch) cubed French bread (about 8 ounces)
	1 cup evaporated fat-free milk
	3/4 cup 1% low-fat milk
	1/3 cup granulated sugar
	2 tablespoons bourbon
	1 tablespoon vanilla extract
	1 teaspoon ground cinnamon
	1/4 teaspoon kosher salt
	2 large eggs

	Sauce-
	3/4 cup packed light brown sugar
	3 tablespoons bourbon
	1 tablespoon unsalted butter
	6 tablespoons half-and-half, divided
	1 teaspoon vanilla extract
	1/8 teaspoon kosher salt
	Cooking spray


Instructions


Preheat oven to 350°. To prepare bread pudding, arrange bread in a single layer on a baking sheet. Bake at 350° for 8 minutes or until lightly toasted.


Combine evaporated milk and next 7 ingredients (through eggs) in a large bowl; stir with a whisk. Add bread cubes. Let stand 20 minutes, occasionally pressing on bread to soak up milk.


To prepare sauce, combine brown sugar, 3 tablespoons bourbon, and butter in a small saucepan over medium-high heat; bring to a boil. Simmer 2 minutes or until sugar dissolves, stirring frequently. Stir in 5 tablespoons half-and-half; simmer 10 minutes or until reduced to about 1 cup. Remove pan from heat. Stir in remaining 1 tablespoon half-and-half, 1 teaspoon vanilla, and 1/8 teaspoon salt. Keep warm.


Spoon half of bread mixture into a 9 x 5 inch loaf pan coated with cooking spray. Drizzle 3 tablespoons sauce over bread mixture. Spoon remaining half of bread mixture over sauce. Bake at 350° for 45 minutes or until a knife inserted in the center comes out clean. Serve warm sauce with bread pudding.


Serving Suggestions

Nutritional Information Amount per serving Calories- 300 Fat- 4.8g Saturated fat- 2.4g Monounsaturated fat- 1.4g Polyunsaturated fat- 0.5g Protein- 8.

Originally Submitted 1/7/2012

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