For The Bread Pudding
- 24 ounce caramel vanilla coffee creamer
- 5 large eggs
- ½ teaspoon cinnamon
- 1 loaf Challah bread, cut into 1 inch squares
Instructions
- Preheat oven to 350° and spray a 7 x 11 baking dish with non stick spray. Set aside.
For The Caramel Sauce
- In a small saucepan, melt butter over low heat.
- Stir brown sugar and milk into pan, stir.
- Bring to a boil over low heat, stirring constantly (which will be approximately 10-12 minutes total or until caramel sauce has thickened up).
- Remove from heat, add vanilla. Stir.
- Let caramel cool for about 10 minutes.
For The Bread Pudding
- In a large bowl, whisk creamer, eggs and cinnamon together.
- Add bread cubes into egg mixture, stir to coat. Let sit while caramel cools.
- Place bread into prepared baking dish then pour caramel sauce over bread mixture.
- Cover with foil and bake for 60 minutes then remove foil and bake for an additional 15 minutes(I used a deep 7 x 11 baking dish. If you use a 9×13 baking dish, the time will need to be adjusted. Start checking at about 45 minutes).
- Remove from oven and serve warm.
For Ingredients And Complete Cooking Instructions Please Head On keep on Reading (Next >)