Cinnamon Bread Pudding with Caramel Sauce

MY FAMILY’S FAVORITE CHRISTMAS MORNING TREAT!

What You’ll Need:

1 3/4 loaves (~24 oz) thick-sliced cinnamon bread (Smiths carries 14.1 oz loaves of Brioche Cinnamon Twist)
9 large eggs
1 quart half & half
2 Tbsp vanilla
3/4 cup granulated sugar
3/4 cup brown sugar
1 1/2 tsp cinnamon
3/4 tsp salt
Your favorite prepared Caramel Sauce

What To Do:

• Using all of the bread loaf EXCEPT the end pieces, cut slices into 1/2 inch squares
• In a large mixing bowl, combine eggs, half & half and vanilla. Mix with spoon until well-combined.
• Add brown sugar, granulated sugar, cinnamon and salt to liquid and combine well.
• Add bread squares and mix well. Let sit for at least 10-20 min; Preheat oven to 350 degrees F while mixture is resting.
• Smear butter or spray into bottom and sides of 9×13 baking dish.
• Pour mixture into baking dish and place on middle rack of oven for 40-45 min. Cook until golden brown on top and set but slightly wobbly in the center.  Remove from oven and let cool for 15-20 min before serving.
• Serve with warmed caramel sauce.

** Or prepare the night before!  Follow steps through pouring the mixture into the baking dish, cover with plastic wrap, and place in the refrigerator.  Follow baking directions in the morning (approximately 5 to 10 min) until golden brown on top and set but slightly wobbly in the center.  Remove from oven and let cool for 15-20 min before serving.  Serve with warmed caramel sauce.