Is summer over yet? Craving winter foods...

The past couple of weeks have been an interesting change. I've had to move out of the office I've had for about five years now, and transitioned into a home office. After three weeks of hard work, the house finally came together and my office has appeared out of the mess. One of the big upsides to this work-from-home experience is that I've had more time than usual to do what I do best - baking.

So with this extra time, I felt the need to turn on my oven (yes, in 105 degree August Texas weather) because I had a hankering for some good old-fashioned bread pudding, done my way. I've adapted the recipe that Paula Deen uses (simply because hers has entirely too much sugar, even for a sweet-tooth like mine) to create my own, and I'm quite proud of it. Here it is, for your enjoyment:

Texas Style Bread Pudding

Bread Ingredients
3 cups (about one loaf) cubed Italian bread, allow to stale overnight in a bowl
1 tsp spices (any combination - pumpkin or apple pie, cinnamon and nutmeg, etc)
1 cups granulated sugar
5 large beaten eggs
2 cups milk
2 teaspoons pure vanilla extract
1/2 cup golden raisins
1 cup packed light brown sugar
1/4 cup (1/2 stick) butter, softened
6oz cup chopped pecans

Sauce Ingredients
1/2 bag individually wrapped caramels
1/4 - 1/2 cup heavy cream (you know I don't really measure - start with the 1/4, then if you need more, add some)

Directions
Preheat the oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.

Leave cubed bread in large mixing bowl to stale overnight. Toss with spices to coat cubes before making the pudding mixture, then add raisins.

Mix together granulated sugar, eggs, and milk in a bowl; add vanilla. Pour over spiced cubed bread and raisin mixture; let sit for 10 minutes.

In another bowl, mix and crumble together brown sugar, butter, and pecans.

Pour bread mixture into prepared pan. Press brown sugar mixture over the top and bake for 35 to 45 minutes, or until set (a knife should come out clean). Remove from oven.

After removing from oven, begin making caramel sauce. Unwrap caramels, and place in small sauce pan with heavy cream on medium to high heat. Constantly stir until caramels are melted into a sauce that is thick, yet thin enough to drizzle. Using your spoon, drizzle sauce over pudding, either the whole pan, or individual servings for a pretty effect if being served immediately.

Happy Baking!