Add Remaining Ingredients:
Stir in 1/2 cup of sugar, 2 slightly beaten eggs, 1 tablespoon of vanilla extract, and 1/2 teaspoon of ground nutmeg into the soaked bread mixture. Mix well until all the ingredients are evenly incorporated. The sugar adds sweetness, while the eggs and vanilla contribute to the custard’s richness and flavor.
Prepare the Casserole:
Grease a 1 1/2-quart casserole dish. This helps prevent the pudding from sticking and ensures an easy cleanup. Pour the pudding mixture into the prepared dish, spreading it out evenly.
Bake the Pudding:
Place the casserole dish in the preheated oven. Bake for 40 to 50 minutes, or until the pudding is set in the center. The pudding should be firm and golden brown on top. You can test for doneness by inserting a knife into the center; it should come out clean if the pudding is fully cooked.
Making the Caramel Sauce:
Combine Sauce Ingredients:
In a 1-quart saucepan, combine 1/2 cup of butter, 1/2 cup of sugar, and 1/2 cup of firmly packed brown sugar. Cook over medium heat, stirring occasionally, until the mixture begins to thicken and comes to a full boil. This process typically takes about 5 to 8 minutes. The sugars and butter will blend together to form a rich caramel.
Add Cream and Vanilla:
Carefully stir in 1/2 cup of heavy whipping cream. The mixture may bubble up, so be cautious. Continue to cook, stirring frequently, until the sauce is smooth and has thickened to your desired consistency. Remove the saucepan from the heat and stir in 1 tablespoon of vanilla extract. The vanilla adds a lovely depth of flavor to the caramel sauce.
Serving and Storing:
Serve Warm:
To serve, spoon the warm bread pudding into individual dessert dishes. Drizzle generously with the warm caramel sauce. The combination of the warm, custardy pudding with the rich caramel sauce is simply irresistible.
Store Leftovers:
Store any leftover pudding and caramel sauce in the refrigerator. The pudding can be kept for up to 3 days in an airtight container. Reheat it gently in the microwave or oven before serving. The caramel sauce can also be stored in the refrigerator and reheated before use. It will thicken as it cools, so you might need to reheat it to achieve a pourable consistency.
