Recipe page

From the soon to be released Breakfast--a self help book. . .

Bread Pudding with Hot Caramel Sauce
Pudding
6 slices day-old cinnamon raisin bread 2 cups milk
2 Tbs. butter 3/4 cup white sugar
1/2 cup raisins, 1/2 cup chopped pecans 1 tsp. cinnamon
4 eggs, beaten 1 tsp. vanilla extract
Preheat oven to 350.  Break bread into small pieces into an 8" square baking pan.  Drizzle melted butter over bread.  Sprinkle with raisins and pecans.  In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla.  Beat until well mixed.  Pour over bread and lightly push down with a fork until bread is covered and soaking up the egg mixture.  Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.
Hot caramel sauce
1 cup butter
1 12 oz. can evaporated milk
1 3/4 cup brown sugar
1 cup granulated sugar
2 tsp. vanilla
  1. Melt butter in heavy saucepan over low heat. Add milk and sugars. Bring to a rolling boil over medium heat stirring constantly. Boil 1 minute.
  2. Cool slightly.
  3. Pour into blender, add vanilla, and cover and blend on medium until smooth. Serve over vanilla ice cream. Store covered in refrigerator up to 2 weeks