Peanut Brittle Bread Pudding

• 2 cups sugar
• 34 cup butter or 34 cup margarine
• 2 cups heavy whipping cream
• 1 cup light corn syrup
• 1 dash salt
• 1 teaspoon vanilla
• 4 cups soft bread cubes (6-7 slices of bread)
• 12 cup coarsely broken peanut brittle
• 1 egg
• 1 cup milk
• 12 cup packed brown sugar
• 14 cup butter or 14 cup margarine, melted
• whipped cream, if desired

1. Heat all caramel sauce ingredients except vanilla to boiling in heavy 4-quart Dutch oven over medium heat, stirring constantly; reduce heat slightly.
2. Boil about 30 minutes, stirring frequently until sugar is dissolved and mixture is light caramel colored.
3. Stir in vanilla.
4. Cool about 30 minutes.
5. Heat oven to 350 degrees.
6. Grease bottom and side of 1-quart casserole with shortening.
7. Place 2 cups of the bread cubes in casserole.
8. Sprinkle with half of the peanut brittle; repeat with remaining bread cubes and peanut brittle.
9. Beat egg in small bowl.
10. Stir in milk, brown sugar, and butter.
11. Pour over bread mixture.
12. Bake uncovered 23-30 minutes or until golden brown.
13. Serve with caramel sauce and whipped cream.

sugar, butter, heavy whipping cream, light corn syrup, salt, vanilla, bread, peanut brittle, egg, milk, brown sugar, butter, whipped cream

Taken from www.food.com/recipe/peanut-brittle-bread-pudding-15932 (may not work)