Caramel Sauce ( double or triple if you want some for topping later)
2 tablespoonssalted buttermelted
4 tablespoonslight brown sugar
2 tablespoonsheavy cream
Instructions
Grease an 8x8 pan and set aside.
Remove the crusts from the bread and butter one side of the bread. Arrange the slices in the pan overlapping each other, like shown in the photo above. You will fit 6 on each side, slightly overlapping each other.
Whisk together the remaining ingredients for the filling and pour over the bread, letting it soak in slowly.
To make the caramel sauce, place the ingredients into a microwave safe measuring cup and mix. Microwave on high for 30 seconds and stir to make sure there are no lumps. Microwave for another 15-30 seconds, stir and remove.
Pour over the top of the bread pudding.
Wrap the pan and place in the fridge for 2 hours or overnight, if wanted for breakfast.
When ready to bake, preheat the oven to 350 °F.
Bake the bread and butter pudding in the oven for 50-60 minutes, until the interior is cooked and a knife inserted comes out clean ( I like to test that it's at least 165 °F in there to make sure the eggs are safely cooked.) The top will be browned and puffy and delicious looking!
Remove and slice and serve with extra sauce, maple syrup, whatever your heart desires.
Video
Notes
If you want more caramel sauce it doubles, or triples or quadruples excellently! This is great for breakfast if you take it easy on the caramel sauce. Who am I kidding, it's fine as it is.