Amy Johnsons Bread Pudding

Who would have ever thunk bread pudding could be so good. I know I never did. I always pictures gross mushy bread, with a little sugar on top. But I was fortunate enough to go to a dinner hosted by Amy Taylor, now Johnson where she served bread pudding. I went to High School with Amy, but never liked her. I had her all figured out in my head and I "knew" what kind of person she was. Just like bread pudding I misjudged her. As an adult...I think she is great, I even admire her. I have enjoyed getting to know her better, especially because this girl can cook. So I made her bread pudding for my cooking club back in February because it too is great. I think its about time I post this recipe since it was this time last year that she first made it for me.

Amy's Johnsons Bread Pudding
1 Loaf French Bread
2 T. Butter
4 eggs, beaten
2 C. Milk
3/4 c. White Sugar
1 t. Vanilla

Optional
Raisins
Nuts
Cinnamon

Cut the crust off the bread, break into pieces. Place in an 8/8 baking dish. Drizzle with melted butter. Mix all other ingredients and pour over bread. Bake 45 min. @ 350.

Carmel Sauce
1/2 c. Brown Sugar
1/2 c. White Sugar
1/2 c. Whipping Cream
1/2 c. Butter

Melt in a saucepan, bring to boil for 3 min. Stir Constantly. Spoon over Bread Pudding and top with fresh whipped cream. This recipe can be doubled. You will also have to bump up the cook time to 1 hour. Just keep an eye on it. If the center is really wet, it's not done. You won't need to double the sauce, it makes plenty.