Christmas Fruited Bread Pudding with Caramel Sauce . . .

This take on bread pudding is great in any season, but just a bit special at Christmas! The recipe comes from our sister Elaine, a more than fair commandeer in the kitchen and an individual intent on researching and sampling various dishes and their flavors. She is an accomplished baker to say the least.



1 loaf sliced egg bread
4 eggs
1 cup of sugar
3-4 cups of half and half
1 tbs vanilla
fresh grated nutmeg
grated orange rind
3 cups mixed fruit, such as cherries raspberries, blueberries and fresh cranberries


Dry bread in 325º oven

Breaking bread into small peices, place a single layer on a buttered baking dish, sprinkling lightly with grated orange rind.
Add a layer of mixed fruit over bread and repeat layering making sure to complete the process with a layer of bread.
Whisk eggs with sugar, add nutmeg, vanilla and half and half, making sure all ingredients are well blended, and pour over bread /fruit layers. Let stand for 30 min, press to make sure liquid is fully absorbed by bread.
Bake at 375º for 45 min, testing for doneness.

Caramel Sauce

Combine 3 tbsp melted butter melted, 1/2 cup brown sugar and 3 tbsp light corn syrup in a pot over medium heat. Once ingredients are well melted add 1/2 cup cream and simmer gently for about 5 minutes. Add 1 ounce brandy or bourbon (or any desired flavoring) and serve over warm bread pudding. Enjoy!!!!