Caramel Bread Pudding with Creamy Caramel Sauce

By kas_9232

Ingredients

• Sauce:
• 1 18-inch French baguette, torn into 1-inch pieces
• 1/2 cup raisins
• 2 teaspoons rum extract plus 1/4
• cup water or 1/4 cup dark rum
• 3 cups half and half
• 8 large egg yolks
• 1 (16-oz.) container Marzetti Caramel
• Apple Dip
• Zest of 1 orange
• 2 teaspoons cinnamon, divided
• 1 tablespoon pure vanilla extract
• 1/2 teaspoon salt
• 3 tablespoon chilled butter, cut into bits
• 1/4 cup granulated sugar
• 1/2 cup Marzetti Caramel Apple Dip
• 1/3 cup heavy cream
• 2 tablespoons dark rum
• 1 teaspoon pure vanilla extract

Details

Servings 12

Preparation

Step 1

*1*. Preheat oven to 300°F. Butter a 9"x13" baking dish.
*2*. Place bread on a baking tray and bake for 15 minutes. Cool.
*3*. In a microwave safe bowl, combine raisins with rum extract and water and microwave for 45 seconds.
*4*. In a large bowl, whisk together half and half, egg yolks,
Marzetti Caramel Apple Dip, zest, 1 teaspoon cinnamon, vanilla, salt and raisin mixture. Add cooled
bread pieces and mix to combine. Spoon mixture into a prepared pan and dot top with bits of butter.
*5*. In a small bowl, combine the remaining 1 teaspoon cinnamon with sugar and sprinkle over top of pudding.
Set pan aside for 15 to 20 minutes before baking.
*6*. Bring a pot of water to a boil. Place bread pudding pan
inside a large roasting pan. Carefully place on middle rack of oven. Carefully pour boiling water into roasting pan to create a water bath.
*7*. Bake 45 to 50 minutes or until pudding is set. Check pudding after 30 minutes of baking, cover loosely with
aluminum foil if top of pudding is browning too quickly. Cool 20 minutes before serving.
*8*. For Creamy Caramel Sauce, combine Marzetti Caramel Apple Dip and cream in a saucepan over low heat and whisk until smooth. Cook until thoroughly heated, about 5 minutes, remove pan from heat and whisk in rum and vanilla. Drizzle over top of individual servings.