Recipe
Author
Hy-Vee Seasons Magazine
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Servings and Ingredients
Ingredients
Serves 16
| Quantity | Ingredient | Add |
|---|---|---|
| 1 loaves Hy-Vee bakery Italian bread | ||
| ¾ c. Hy-Vee unsalted butter | ||
| 2 c. Hy-Vee dark brown sugar | ||
| ¼ c. Hy-Vee honey | ||
| 1 c. heavy cream | ||
| 5 tsp. Hy-Vee vanilla, divided | ||
| 3 c. Hy-Vee half-and-half | ||
| 5 Hy-Vee eggs | ||
| ¼ tsp. Hy-Vee salt | ||
| 1 tsp. Hy-Vee ground cinnamon | ||
| ½ tsp. Hy-Vee ground nutmeg |
Directions
- Cut bread into 1- to 2-inch bread cubes. Place on baking sheets and bake at 450 degrees for 12 minutes, stirring halfway through. Reduce oven temperature to 325 degrees.
- Melt butter and sugar in a large saucepan until bubbly. Remove from heat and add honey, heavy cream and 2 teaspoons vanilla. Spread 1 cup in the bottom of a greased 13-by-9-inch baking pan. Reserve 1/2 cup caramel for topping; set aside.
- Whisk half-and-half into remaining caramel sauce. Whisk eggs and salt together then gradually add to half-and-half mixture. Mix in cinnamon, nutmeg and remaining vanilla. Fold in toasted bread and let soak for 15 to 20 minutes.
- Pour bread mixture over caramel sauce in pan. Bake about 45 minutes or until the top is crisp and the bread pudding is almost set. Cool 30 minutes, then cut into 16 squares. To serve, drizzle with reserved caramel sauce.
Recipe Source:
Hy-Vee Seasons Holiday Entertaining Cookbook.