Caramel Bread Pudding with Bourbon Sauce


8 cups assorted breads: cinnamon rolls hot dog buns, bread slices or other leftovers

1 cup hot water

1 cup packed brown sugar

1 stick butter cut in pieces

1 pint warm milk

4 eggs lightly beaten

1/2 cup sugar

1/2 teaspoon vanilla extract

1 dash salt

1/2 teaspoon cinnamon optional


1 1/2 cup hot water

1/2 cup brown sugar

1 dash nutmeg

4 tablespoons bourbon

4 1/2 teaspoons cornstarch

2 tablespoons butter


Cut bread into 1/2" cubes, and place in a large greased baking dish. Combine hot water and brown sugar. Add butter pieces and stir to melt butter. Pour over bread cubes. Combine remaining ingredients and pour over bread. Bake at 350 degrees for 50-60 minutes or until a knife inserted near the center comes out clean.

Pour Bourbon Sauce evenly over the entire warm pudding.

Combine water, sugar & nutmeg in saucepan. Bring to a boil. Combine bourbon & cornstarch; stir into sugar mixture. Cook until thickened. Blend in butter until melted.
May use orange juice or rum instead of bourbon.


Notes: Bread "scraps" to completely fill a 1 gallon zip lok bag is just enough bread.