Delicious Carmel Bread Pudding

This is amazing!
Sarah Stephenson

Pudding: 1 1/2 c sugar 4 eggs, beaten 1 1/4 c heavy whipping cream 1 1/2 c milk 1/4 lb melted butter 2 loaves white, cubed, crusts removed bread (I use Grandma Sycamore) 1/2 c Caramel Sauce (below) Carmel Sauce: 1/2 c granulated sugar 1/2 c brown sugar 1 stick butter (1/2 c) 1 c syrup (corn or maple) I use corn syrup 1 1/3 c heavy cream Directions: To Make Pudding: Combine the sugar, eggs, cream, milk, and butter in a bowl and mix together. Add the bread and fold it in. Put mixture in a 9x13 baking pan coated with non-stick spray. Pour the Caramel Sauce over the top and bake at 350 for 30 minutes, check, rotate, and bake up to 30 minutes more until golden brown. I have a convection oven and I usually bake for 20 minutes only or until the top is golden brown. To Make Sauce: Combine sugars, butter, and srup in a pot and cook over medium-high heat until ingredients liquefy. Remove from heat and add the cream. This recipe makes enoufh to put extra sauce on top of puddig when serving. Serve hot, in a bowl with vanilla ice cream or whipped cream. Number Of Servings:10