Vanilla Caramel Bread Pudding

Looking for a cozy dessert for thanksgiving this year? Look no further! This bread pudding is absurdly delicious and quick and easy to make! It will leave your guests wondering how do they do it?!

For the Pudding:

• 6-8 cups of day-old bread cubed (I used my leftover sourdough, brioche and French are great too)

• 4 large eggs

• 2 cups milk

• 1 cup heavy cream

• 1 cup granulated sugar

• 2 tsp vanilla extract

• 2 tsp cinnamon

• ½ tsp nutmeg

• ½ tsp kosher salt

For the Vanilla Caramel Sauce:

• 1 cup granulated sugar

• ¼ cup water

• ½ cup heavy cream - warmed

• 4 tablespoons butter

• 1 tsp vanilla extract

• Pinch of salt

Instructions:

1. Preheat the oven to 350℉ 

2. Cut the bread into cubes, place into a large bowl

3. Lightly grease your baking dish, 9X13 is recommended

4. In another bowl to make the custard, whisk the eggs, milk, cream, sugar, vanilla, cinnamon, nutmeg, and salt

5. Pour the custard into the bowl of bread and toss so the bread is evenly coated, then pour the bread/custard mixture into the baking dish

6. Gently press the bread down in the baking dish, and let it sit for about 10 minutes to soak up the custard.

7. Cover the baking dish loosely with foil, and bake for 30-35 minutes

8. Remove the foil and bake for an additional 15 minutes, until golden brown in color

9. Next make the Vanilla Caramel Sauce by combining the sugar and water in a medium saucepan over medium heat

10. Cook without stirring until the sugar dissolves and turns a deep amber color

11. Carefully whisk in the warm cream (it will bubble that's normal)

12. Next stir in the butter, vanilla, and salt until smooth

13. To serve, spoon the bread pudding into bowls and drizzle the vanilla caramel sauce generously on top!

14. Enjoy!