Cookin' From The Doghouse | Bread Pudding With Caramel Sauce

We haven't met anyone who doesn't go crazy over this delicious bread pudding. Don't worry, there are no raisins. And look, no one needs to know that you used hamburger buns. I promise, whoever's good side you are trying to get on, this'll work! So easy. Takes about 30 minutes to make, plus a little time to cool.

Ingredients:
(Keith doesn't measure- but here is a rough idea)
Brioche hamburger buns- 6
Eggs- 8-9
Half & Half-1-2 cups
Brown Sugar-3-cups
White Sugar-1/2 cup
Butter-1-2 sticks
Cinnamon
Nutmeg
Vanilla Extract
Ice Cream- Vanilla (Keith likes Haagen Dazs)

How to: Preheat oven to 350. Chop bread into cubes, set aside. Whisk eggs in large bowl, then add 1/2-3/4 cups of half-n-half or milk. Whisk in sugar and spices. Dump bread into egg mixture, making sure to combine well, without crushing bread. Let sit for 5 minutes. Once bread has absorbed egg mixture, pour into well buttered, deep casserole dish. Bake in oven for about 20 minutes. Pudding should be puffy and slightly browned. Let it cool while you make the caramel sauce.
Caramel Sauce: Melt butter- about 3/4 of a stick, into sauce pan. Add brown sugar, about a cup. Whisk together until bubbles and sugar melts into butter. Add some half and half to thin. Whisk until well blended, and remove from heat.
To serve, slice bread pudding, add to bowl with a drizzle of caramel and a scoop of ice cream. YUM!!