Best Bread Pudding

 From the Taste of Home Test Kitchen, this is super yummy. Always a big hit for a sweet breakfast treat. That caramel sauce is the bomb-diggity. I also use Texas Roadhouse rolls that I cut up. Note: get the half and half, it makes it. Don't try to make your own. It is different. Also, one times this recipe really is enough for two 13x9's custard wise. I only put a little of the custard mix in with the casserole after I've gotten the bread good and wet. I don't like bread pudding that is super soggy. The brown sugar is a nice touch sprinkled on. Make sure you whisk all that butter in to the brown sugar for the caramel sauce before you add the cream. Also, about 20 minutes for the caramel sauce to thicken on low. Don't try to thicken it beyond that. It will break. It is a sauce. 

Ingredients

• 2 large eggs
• 2 large egg yolks
• 2-1/4 cups half-and-half cream
• 2 cups whole milk
• 1/2 cup butter, melted
• 1/4 cup sugar
• 1 tablespoon vanilla extract
• 1-1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon sea salt
• 20 dinner rolls (1-1/4 pounds), cut into 1-inch cubes (18 cups)
• 3 tablespoons brown sugar
• SAUCE:
• 1 cup butter, cubed
• 1 cup packed brown sugar
• 1 cup half-and-half cream
• 2 teaspoons vanilla extract
• 1/4 teaspoon sea salt
• 1/8 teaspoon baking soda

Directions

1. Preheat oven to 350°. Whisk together the first 10 ingredients until blended. Gently stir in bread. Transfer to a greased 3-qt. or 13x9-in. baking dish. Sprinkle with brown sugar; let stand until bread is softened, about 15 minutes. Bake until puffed and a knife inserted in center comes out clean, 40-45 minutes.
2. Meanwhile, for sauce, melt butter in a large heavy saucepan over medium heat. Add brown sugar; stir until dissolved. Gradually stir in cream. Bring to a boil. Reduce heat; simmer until thickened, 15-20 minutes, stirring constantly. Remove from heat; add vanilla, sea salt and baking soda, stirring well. Serve sauce with warm bread pudding.