Bread Pudding with Sauce

This is a simple bread pudding recipe but what gives it that extra flair is the Carmel pudding sauce that you serve it with.

Bread Pudding
2 cups whole milk
1/4 cup butter
2/3 cups white sugar
3 eggs
2 teaspoons cinnamon
1 teaspoon Vanilla extract
3 cups of torn bread (I used bagels)

Directions :
In a saucepan, over medium heat, heat milk up until a film begins to form over the top. This is right before a boil. Combine butter with milk and stir until melted. Cool to lukewarm.

When milk is cooled, add sugar, eggs, cinnamon, and vanilla. Mix

Place bread in a lightly greased 10X13 inch pan. I have used many kinds of bread, and while they all taste good, I loved using blueberry or other slightly flavored bagel. The bread holds up better and gives you a more solid dessert.

Pour mixture over the bread and give a gentle stir to coat all the bread. Bake at 350 degrees for about 45 minutes or until set.

About 5 minutes before the bread pudding is done we make the caramel sauce. Depending on your taste you can use brown sugar, the caramel taste, or white sugar to give it a more vanilla taste.

Pudding Sauce

1 cup whole milk
2 Tablespoons butter
1/2 cup sugar (brown or white)
1 tsp vanilla (2 if you use white sugar)
1 Tablespoon flour
1/4 teaspoon salt

Mix all together and bring to a boil for 3-4 minutes. Set aside and spoon over each slice of bread pudding. Serve hot