Bread Pudding With Caramel Sauce

• 1 loaf Italian-style bread crusty, 1 1/2 lbs
• 5 eggs
• 2 cups milk
• 2 cups half-and-half
• 1 cup sugar
• 1/4 cup amaretto
• 1 almond tbspn
• 2 teaspoons vanilla
• 3/4 cup golden raisins
• 1 cup sugar
• 1/4 cup water
• 1 cup whipping cream
• 1/4 cup amaretto
• 1 almond tbspn

1. Cut bread crosswise into 1-inch-thick slices; trim off and discard crusts (or save for other uses) and cut slices into 1-inch cubes.
2. In a bowl, whisk eggs, milk, half-and-half, sugar, amaretto, and vanilla until well combined. Gently stir in raisins and bread cubes just until evenly moistened; pour mixture into a 9- by 13-inch baking pan. Cover loosely and let stand at room temperature for 30 minutes.
3. Bake pudding in a 350 degree regular or convection oven until center is set (cut to test), about 1 hour. Scoop out portions or cut and lift out with a wide spatula. Serve warm with Amaretto Caramel Sauce.
4. Amaretto Caramel Sauce: In a 1- to 2-quart pan over low heat, stir sugar and water until sugar is dissolved, about 3 minutes. Increase heat to high and boil, without stirring, until the mixture is amber colored, about 8 minutes; remove pan from heat. Meanwhile, in a 1- to 2-quart pan over medium-high heat, bring cream to a boil. Off the heat, carefully add hot cream and amaretto or almond extract to the

bread crusty, eggs, milk, sugar, amaretto, almond tbspn, vanilla, golden raisins, sugar, water, whipping cream, amaretto, almond tbspn

Taken from www.yummly.com/recipe/Bread-Pudding-With-Caramel-Sauce-1649083 (may not work)