Pumpkin Bread Pudding with Caramel Sauce

Ingredients

For the Bread Pudding

• 8 slices pumpkin Streusel bread cubed
• 4 large eggs lightly beaten with a fork
• 1 cup whole milk
• � cup heavy cream
• 4 TBS melted butter
• pinch of salt
• � teaspoon cinnamon
• � tsp ground nutmeg
• � cup turbinado sugar

For the Brandy Caramel Sauce

• 1 container of caramel apple dip or pumpkin spice caramel dip
• � cup heavy cream
• Pinch of salt
• 2 ounces brandy

Directions

For the Bread Pudding

1. Place the cubed bread into a large mixing bowl.
2. In a smaller bowl, add the beaten eggs, milk, cream, cinnamon, nutmeg and butter and salt. Stir to mix well.
3. Pour egg/milk mixture over the cubed bread and mix lightly to coat. Do not over mix.
4. You don't want the bread to fall apart. Add the sugar, reserving a couple of tablespoons for the top and mix lightly again.
5. Pour the mixture into a buttered casserole dish or ramekins.
6. Sprinkle the remaining sugar over the top. Place the casserole dish into a larger oven safe dis.
7. Pour hot water into the larger pan to come halfway up the sides of the casserole dish.
8. Add the hot water once the dish is in the oven. Bake at 350 degrees until the custard is set. The time will vary depending on what size pan you used.
9. If a wooden skewer comes out clean, it is done. Don't over cook it as it will continue cooking while it cools.

For the sauce

1. Pour the caramel dip into a medium saucepan with a heavy bottom.
2. Add the cream, brandy and salt.
3. Allow to come to a boil, then reduce the heat and cook over low heat to cook off the alcohol. (or not, your choice)
4. Just let it simmer so the cream doesn't curdle.
5. Taste it and remove from heat when the brandy taste is to your liking.
6. The sauce will thicken as it cools. You will probably need to warm it up before serving.