Best Bread Pudding Souffle With Caramel Sauce

• For Bread Pudding:
• 1 loaf French bread
• 3 T. butter
• 2 c. sugar
• 3 eggs
• 1 qt whole milk
• 2 T. vanilla flavoring
• For Caramel Sauce:
• 1 c. whipping cream
• 1 stick butter
• 1 c. sugar

1. For Bread Pudding:
2. Cream butter and sugar. Add eggs, one at a time, beating well. Add milk and vanilla. Tear bread into chunks and add to mixture. Pour into greased 9 x 13 pan. Refrigerate and let soak at least 2 hours until egg mixture is absorbed by bread (can soak overnight). Bake one hour at 350 degrees. Scoop into bowl and serve with caramel sauce.
3. For Caramel Sauce:
4. Put butter, sugar, and whipping cream in a 2 qt. saucepan. Cook on low heat until sauce turns slightly caramel colored and thickens enough to coat spoon. (Sauce is still runny when warm.) Serve over bread pudding while warm. Refrigerate unused sauce-will keep for several weeks.

bread, bread, butter, sugar, eggs, milk, vanilla flavoring, whipping cream, butter, sugar

Taken from www.epicurious.com/recipes/member/views/best-bread-pudding-souffle-with-caramel-sauce-50177242 (may not work)