Bread Pudding (Versions I and II + Caramel Sauce!)

The great thing about bread pudding is that it can be the simplest thing to make, or it can be a little more involved. Either way, these two recipes are both bread pudding! 

Version I:

½ loaf of bread, about 5-6 cups, cubed
2 cups milk
1 Tbsp. butter (or spray the pan with cooking spray)
1 tsp. vanilla
2 eggs, beaten

Place bread in 9x9 inch baking pan. Mix milk beaten eggs and vanilla. Pour over the bread. Bake at 350 degrees until tops are golden and pudding is no longer runny, about 30-40 minutes.

Version II:

2 eggs

2 egg yolks

2 ¼ cups half-and-half

2 cups milk

½ cup melted butter

¼ cup sugar

1 Tbsp. vanilla

1 ½ tsp. cinnamon

½ tsp. nutmeg

¼ tsp. salt

20 dinner rolls or cubed bread (about 8 cups?)

3 Tbsp. brown sugar for the top

Whisk together first ten ingredients. Place bread cubes into a greased 9x13 inch baking pan. Pour mixture over the bread and let soak a few minutes. Sprinkle brown sugar on top. Bake 40-45 minutes or until golden brown and pudding is set. 

Caramel sauce for pudding:
1 cup butter
1 cup sugar
1 cup half-and-half
1 tsp. vanilla extract
¼ tsp. salt
1/8 tsp. baking soda

Simmer butter, sugar and half-and-half for 15-20 minutes. Remove from heat and stir in vanilla, salt and baking soda. Serve warm on pudding.