Heaven in a 9x13 pan

This morning I made homemade bread pudding for breakfast, and it was absolutely delicious! Everyone LOVED it (except Bradley who is having a MOMENT (moment=really horrible 3 weeks)). It's really easy to do, and you probably have all the ingredients in your kitchen already. It's delicious served warm with caramel sauce, like we had it this morning. But, it's even better cold the next day (or later today...yum!).

Here's the recipe:

Ingredients:

• 1/2 loaf of day-old bread cut into 1" cubes (or you can use plain ol' sliced bread, cooked waffles, cooked pancakes...pretty much anything bready)
• 1 3.4 oz package instant butterscotch pudding
• 4 cups milk
• 3 beaten eggs
• 1/2 cup melted butter (1 stick)
• 2 cups brown sugar
• 2 tablespoons vanilla extract
• 2 tablespoons cinnamon
• caramel sauce (you can make your own, but we use the Tastefully Simple version)

Directions:

1. Preheat oven to 350 degrees
2. Butter a 9x13 baking pan and set aside
3. Prepare pudding according to directions (whisk pudding powder into 2 cups of cold milk) and set aside (do not refrigerate)
4. In a large bowl, combine eggs, 2 cups milk, butter, sugar, vanilla, cinnamon, and the pudding
5. Add bread to large bowl and stir until all the bread is coated
6. Pour contents of large bowl into the buttered baking pan
7. Bake for 1 hour
8. Remove and cool for 5 minutes
9. Serve warm with drizzled caramel sauce on top
10. Refrigerate any leftovers and eat later. :)