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Cinnamon Toast Pudding with Caramel Sauce

Source of Recipe


Southern Living



List of Ingredients



• 8 slices white sandwich bread or cinnamon-raisin bread
  
• 3 Tbsp butter or margarine, softened
  
• 1/4 cup sugar
  
• 2 tsp ground cinnamon
  
• 2-1/2 cups milk
  
• 2/3 cup sugar
  
• Pinch of salt
  
• 4 large eggs, lightly beaten
  
• 1 Tbsp vanilla extract
  
• Caramel Sauce (recipe follows)
  






Instructions



1. Spread one side of each bread slice evenly with butter. Combine 1/4 cup sugar and cinnamon; sprinkle evenly over buttered side of bread. Place bread on a baking sheet. Broil 3 inches from heat 2 minutes or until browned and bubbly. Remove from oven, and cool.
   
   
2. Cut each toast slice into four triangles. Arrange triangles, sugared side up, on bottom and around sides of a well-buttered 9-inch quiche dish, 9-inch pieplate, or an 11-x7-inch baking dish, overlapping slices if necessary. Set aside.
   
   
3. Place milk in a saucepan over medium heat until hot; remove from heat, and add 2/3 cup sugar and next three ingredients, stirring until sugar dissolves. Spoon half of custard over toast triangles in dish; let stand 5 minutes.
   
   
4. Pour in remaining custard, and place dish in a large shallow pan. Add hot water to pan to a depth of 3/4 inch.
   
   
5. Bake at 350 degrees for 35 to 45 minutes or until a knife inserted in center comes out clean. Serve warm, with Caramel Sauce.
   
   Makes 8 servings.
   
   
   CARAMEL SAUCE
   
   1 cup sugar
   1/2 cup dark corn syrup
   1 Tbsp butter or margarine
   Pinch of salt
   1/4 cup evaporated milk
   1-1/2 tsp vanilla extract
   
   Combine first 4 ingredients in a heavy saucepan; bring to a boil over medium heat, stirring constantly. Boil 1 minute, stirring constantly. Remove from heat. Stir in evaporated milk and vanilla.
   
   Makes 1-1/2 cups.