Bread Pudding with Caramel Sauce

Note: This recipe came from a community cookbook from Beulal Colorado.The caramel sauce is also wonderful for dressing up a store bought apple pie. Simply drizzle sauce over warm pie slices and top with toasted walnuts.

7 full cups stale bread chunks. ( I use stale cresant rolls, or use your bread of choice for bread pudding. Do not use regular sandwich bread)
3 cups warm milk
3 whole eggs
1/2 cup sugar
1/2 tsp. ground nutmeg
1 tsp. vanilla
3/4 cups raisins, plumped in boiling water, then drained

1 cup butter
1 cup brown sugar
2 Tbsp. corn syrup
1/2 cup heavy cream

Spray a casserole baking dish with pam
Combine bread and milk in casserole baking dish. Let sit 10 to 15 minutes until most of the milk has been absorbed. Wisk eggs, sugar, nutmeg and vanilla together in med. size bowl. Add raisins to egg mixture and blend well. Pour egg mixture over bread and mix thoroughly. Bake at 375 for about 35 minutes or until knife inserted in the middle comes out clean.
SAUCE: Combine the first 3 ingredients and blend well over low heat. Bring to a gentle boil for 2 minutes . Cool slightly and stir in cream until well blended.
Serve over warm bread pudding…
Very quick and super easy to make.