bread pudding with caramel sauce :)

since several have emailed me asking for the recipe... I decided the easier way to do it is to type it one time for all :) so here goes...
from my BETTER HOMES AND GARDENS 15th edition cookbook...
*keep in mind I am HORRID about measuring most things*
4 cups dried bread
(i use what ever has accumulated in a couple weeks biscuits rolls white bread cinnamon bread if there is any here, hamburger and hot dog buns) and i usually use closer to 6 cups maybe ... again i don't measure.  also i don't bother to dry it out alot... i usually throw the bread in the stone crock and rip it into pieces and let it sit under a cloth over night.

1/3 cup of raisins
i used white ones this time am thinking i will do peaches next time :) the raisins were delish!

2 eggs lightly beaten
Last time i forgot to beat them and just plopped them in the milk mix it worked :)

2 cups milk
I add till it looks right  probably half a cup to a cup more

1/4 cup butter melted
is a big spoon a 1/4 cup???

1/2 cup sugar
Yeah the scooper that came with my canisters ... seems like i put 5 in I think its a table spoon.

1 teaspoon ground cinnamon
I used  a table spoon cause i like cinnamon like that :)

1/2 tsp ground nutmeg
I used a dash measurer  because i DONT like nutmeg like that an next time will use less

1 teaspoon vanilla
I sat the vanilla out... forgot to add it totally (did not miss it )

Pre heat oven to 350
grease 1 1/2 quart  (i used my 8 inch round pyrex)
casserole
combine bread and raisins

in another bowl ( i use my sauce pan cause i like to warm the milk)
combine eggs, milk, melted butter, sugar cinnamon, nutmeg and vanilla

stir into bread mix then into prepped casserole
***I make sure all the bread is really good and wetish if it is too dry i add a bit of milk.

bake uncovered 50 to 55 minutes (i  forget to set the timer so when it smells the house up and is a lovely brown and when i touch the center and it is done... then its done)

CARAMEL SAUCE
this i pretty much measured
it is enough to make two separate bread puddings i just stick what left in a jar in the fridge it lasts several weeks.

1/2 cup whipping cream
1/2 cup butter (1 stick)
3/4 cup packed brown sugar
2 table spoons light corn syrup
1 teaspoon vanilla

in your saucepan over medium high heat  stir (i whisk) it all together the book says wait to add the vanilla
bring to a boil ; reduce heat to medium i whisk pretty much the whole time but it says occasionally BOIL gently for 3 minutes *book says cool 15 min then add vanilla 

ONCE the bread is done i take a knife or fork and go around the casserole pan and make holes all through the bread then i pour on the hot caramel sauce... I open holes and let it seep down in ... then i am supposed to let it cool at least an hour but i never do i have to have some right then and of course burn my tongue some... but it takes about half the sauce to totally slather the bread in sauce... the longer it sits the better it gets and I have to have others around who will eat it...
the caramel sauce that i had in the fridge when i was baking the second one i sat the jar on top of the burner with the oven vent and let it heat ... so by the time the bread was done the sauce had warmed and flowed easy... i think it was better second batch... anyway tis simple and DELISH!!!!!!
have fun and if you try it let me know!