Athenaeum Bread Pudding with Caramel Sauce

Preparation: 10 minutes Cooking: 20 minutes Serves: 4-6 guests

Bread pudding: 1½ pound bread pieces ½ cup melted butter 1 cup raisins (optional) 4 large eggs, beaten 2 cups milk 2 cups granulated sugar 1 tablespoon ground cinnamon 2 tablespoons vanilla extract

Caramel sauce: firmly packed 1 cup butter ½ cup whipping cream

Preheat oven to 350 degrees.

Spread diced bread into a 9-by-13-inch baking dish; drizzle with melted butter (add raisins if desired).

In medium bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed.

Pour mixture over bread and let stand for 10 minutes to allow bread to soak up egg mixture. Bake for 45 minutes or until top springs back when

1 cup light brown sugar,

lightly tapped.

Caramel sauce: Combine sugar, butter, and cream in a small, heavy-bottomed saucepan over low heat. Cook, stirring constantly, until sugar is dissolved. Remove from heat and whisk 1 minute. Store mixture in a jar with a tight-fitting lid until ready to serve.

When ready to serve, drizzle carmel sauce over each serving of bread pudding.