I had a ton of white bread crusts kicking around after I made tea sandwiches with most of a loaf the other day. They could be used for breadcrumbs, or stuffing... but why, when I could easily transform them into glorious dessert? And this recipe is indeed glorious. The pudding is tasty, but the sauce is a a thing of beauty. So easy too! Soaking the bread and then baking the pudding does take some time, but the techniques here are quite simple.
The only thing I would change is the milk, next time I'll use half whole milk and half heavy cream for extra fattening. You could try using cream instead of evaporated milk in the caramel sauce too, although evaporated milk has the advantage of being shelf stable. It's delicious even as written though. Note that the sauce will thicken up some as it cools but it won't get super thick. I personally like it that way, soaks into the pudding better.
mountainmamacooks.com/brown-sugar-bread-pudding-with-caramel-sauce-recipe/
