caramel bread pudding

Add butter to a saucepan and melt over low heat.

Add the sugar, milk into the pan, and stir continuously.

Increase heat to low to medium and gently bring the caramel sauce to a boil(not to a rolling boil). for 60 seconds.

Immediately reduce heat to low, add vanilla and continue to stir, letting the caramel sauce become thick.

Your caramel sauce will come to the correct consistency over low-medium heat by 10-14 minutes of cooking time, depending on how much heat you use.

Remove the caramel sauce from the stove and set it aside to cool.

Brush some butter over an 8″ baking dish or pan. set aside.

Add milk, eggs, sugar, and cinnamon into a large bowl, and whisk until the sugar dissolves.

Add the pieces of bread to the custard mixture and mix well.

This will allow the bread pieces to soak in the egg custard and for the bread to become soggy.

Transfer the bread mixture to the baking dish and press down.

Preheat oven to 170C.

Pour the caramel sauce over the bread mixture.

Add a thick layer of caramel sauce to cover the top, You can set aside a little of the caramel sauce to pour while serving.

If your 8″ pan is not deep enough, the caramel sauce might overflow slightly while baking.

To avoid this mess, you can use a deeper 8″ pan or place the baking dish on a baking sheet covered in baking paper to catch the little bit of bubbling caramel sauce.

This also makes it easy to remove the dish from the oven.

Bake at 170C for 60 minutes.

Depending on your oven, this could be 50 minutes, so make sure to keep an eye on the caramel bread pudding after 30 minutes

Remove the caramel bread pudding from the oven, and let it cool for 10 minutes.

Serve with extra caramel sauce.