Fruit And Nut Bread Pudding With Butterscotch Sauce Recipe

How to make it

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• In a large bowl, combine bread and sugar
• Set aside. In another bowl beat eggs, milk, cinnamon, salt and vanilla until foamy.
• Pour over bread and sugar; mix well.
• Cover and refrigerate 2 hours.
• Stir in all remaining ingredients.
• Pour into greased 13"x9"x2" baking pan.
• Bake at 350 degrees for 45 to 50 minutes or until firm.
• Cut into squares. .10 to 12 servings
• Serve warm or cold. Serve with whipped cream or Butterscotch Sauce.
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• BUTTERSCOTCH SAUCE:
• 1 1/2 c. packed brown sugar
• 1/2 c. light corn syrup
• 1/2 cube butter
• 1/2 c. whipping cream
• 1 tsp. vanilla
• 1/8 teapsoon salt
• In a heavy saucepan, combine the corn syrup, brown sugar, butter and salt.
• Cook and stir over medium-low heat.
• Stir in the cream.and vanilla..
• Bring to a boil; boil for 2 minutes, stirring constantly
• . Cool to room temperature.
• Store in the refrigerator.
• Yield: about 1-1/2 cups.