 | | Directions | PUDDING:
- Preheat oven to 350 degrees F.
- Cube bread and place in a large bowl. Combine the milk and butter in a saucepan and cook over medium heat until the butter is melted.
- Pour the milk mixture over the cubed bread and let stand for 10 minutes.
- After standing for 10 minutes, add the sugar, eggs, vanilla, and nutmeg; stir to mix evenly.
- Pour into the greased casserole and spread out evenly. Place in the preheated oven and bake for 45 minutes or until the center is set.
GLAZE:
- Stir the powdered sugar and melted butter together until smooth.
- Add the vanilla and milk; stir until well blended. Drizzle over warm pudding.
CARAMEL SAUCE:
- While the pudding is baking, combine all the sauce ingredient, except for the vanilla, in a saucepan and cook over medium heat. Cook until thickened and comes to a full boil, stirring occasionally.
- Remove from the heat and stir in the vanilla.
- To serve, drizzle caramel sauce over the warm glazed pudding.
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Prep Time: 60 minutes
Cook Time: 45 minutes
Container: 9 x 13 casserole
Servings: 15
|  | | Ingredients | | - | | PUDDING: |
| - | | 6 cups cubed sour dough bread (or other dense bread) |
| - | | 3 cups milk |
| - | | 6 tablespoons butter |
| - | | 3/4 cup sugar |
| - | | 3 eggs, beaten |
| - | | 1 1/2 tablespoons vanilla |
| - | | 3/4 teaspoon nutmeg |
| - | | GLAZE; |
| - | | 2/3 cup powdered sugar |
| - | | 2 teaspoons butter, melted |
| - | | 1/2 teaspoon vanilla |
| - | | 1 tablespoon milk |
| - | | CARAMEL SAUCE: |
| - | | 3/4 cup butter |
| - | | 3/4 cup sugar |
| - | | 3/4 cup brown sugar |
| - | | 3/4 cup heavy cream |
| - | | 1 1/2 tablespoons vanilla |
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