I have been making bread pudding since I was first married (we celebrated our 23rd anniversary in April). My husband and I both love the texture and flavor. I don't usually use a recipe. It's like French toast. Do people use recipe for that? The way my bread puddings differ is in the kind of bread I use, whether or not I add dried fruit or if I use a sauce. Sometimes I serve it with whipped cream or vanilla ice cream. This time, I opted for a caramel sauce. I had a couple of volunteers to lick out the saucepan that contained the sauce.
Because this is a food blog and I love all of you, I kept track of the measurements of this bread pudding. It made a lot. There are a lot of us after all. Feel free to halve the recipe...the pudding won't mind. I used whole wheat rolls and a few lonely hot dog buns this time. Almost any bread will do (though I am a bit skeptical of an onion bagel).
Old Fashioned Bread Pudding with Caramel Sauce:
12 dinner rolls and 4 hot dog buns (or enough torn bread to completely fill a 9X13 pan)
1/2 cup sugar
8 eggs, slightly beaten
3 cans evaporated milk
1 1/2 tsp cinnamon
1 stick butter
1 cup brown sugar
1 Tbsp agave nectar (or corn syrup...if you so choose)
1/2 cup half and half
1 tsp vanilla extract
Place the torn bread in a greased 9X13 pan. In a separate bowl, whisk together the sugar, eggs, evaporated milk and cinnamon. Pour the liquid all over the bread. With a fork, turn the bread and make sure it's completely coated with liquid. Let sit for 10-15 minutes on the counter and then bake in a 350 degree preheated oven for 40-45 minutes (if you used a lot of bread, it will take longer...if you used less, check after 30 minutes). To make the sauce, bring the butter, brown sugar and agave to a boil. Let boil 2 minutes. Remove from heat and slowly stir in the half and half and vanilla. Let cool a bit and serve over individual servings of the bread pudding.