Bread Pudding With Caramel Sauce

by | Nov 5, 2008 | Cooking

My husband’s mother and sister have always had a reputation for baking the absolutely lightest and best yeast rolls you have ever put into your mouth. They are so good that some of the grandchildren pretty much  make a meal off just the rolls. Since I really don’t need the temptation, I have just enjoyed eating theirs at special family meals rather than bake them myself. My mother-in-law passed away in January and we haven’t had as many family meals as she was the center of the family. So having the same recipe, I decided awhile back to try baking some myself.

I’m not sure what I did wrong but my rolls did not even resemble the rolls I was trying to duplicate. They tasted fine but were very heavy. I used bread flour so that might have been the problem or maybe I just added too much flour. Whatever I did wrong, I had a pile of rolls that needed salvaging so I decided that bread pudding might just do the trick. Fortunately, the not-so-good rolls turned into a fabulous dessert.

BREAD PUDDING

2 cups granulated sugar
5 large beaten eggs
2 cups milk
1/4 cup (1/2 stick) butter, softened
2 teaspoons pure vanilla extract
3 cups cubed Italian bread, allow to stale overnight in a bowl

Preheat the oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.

Mix together granulated sugar, eggs, butter, and milk in a bowl; add vanilla. Pour over cubed bread and let sit for 10 minutes.

Pour bread mixture into prepared pan. Bake for 35 to 45 minutes, or until set. Remove from oven.

CARAMEL SAUCE

1 c. corn syrup
1 c. brown sugar
1/2 c. milk
1/4 c. flour
1/4 tsp. salt
1/4 c. butter

Combine ingredients except butter. Cook over medium heat until thickened. Add butter and stir until blended. Pour over cooked bread pudding.