Holiday Bread Pudding with Caramel Sauce
Salt Lake City Showroom, Cathie Mooers
Talk about comfort food, this is one of my favorites. Just smelling it will have you dreaming of a roaring fire, a nice warm cup of something with your family and friends.
6 eggs
1 cup sugar
1 tbs + tsp cinnamon
1 ½ tbs pure vanilla
½ cup melted unsalted butter
3 cups whole milk
1 cup evaporated milk
1 loaf (12” to 15”) rustic Italian bread, sliced in 1” pieces
¾ cup chopped pecans or walnut
1 cup dried cranberries
1 cup dried apricots
Preheat oven to 350 degrees. In a mixing bowl, whip eggs until frothily, add sugar, spices, vanilla and melted butter the bowl and mix well. Add milk (whole and evaporated) and bread, mix bread until well saturated. Add nuts and dried fruits.
Pour bread mixture into a deep solid cooking tray or casserole dish. Cover bread pudding with tin foil, bake bread pudding in a baking dish set in a pan of hot water for about 45 minutes or until a knife insert comes out slightly dry. Serve warm with caramel sauce and heavy whip cream whipped with sugar and cinnamon to taste.
