Orange-Caramel Creme Bread Pudding and sauce

Orange-Caramel Creme Bread Pudding with Orange Creme Sauce

BREAD PUDDING

• 18 good quality rolls  (or 12 Croissants)
• 6 large Eggs
• 2 cups Cold Stone Creamery Sweet Cream flavored creamer (or creamer flavor of choice)
• 2 cups Half and Half (or full cream, or even Fat Free 1/2 & 1/2)
• 1/3 cup Brown Sugar
• Zest of 1 whole Orange
• 1/4 tsp Sea Salt
• 3/4 cup Toffee Brickle sprinkles (Heath brand...use the chocolate coated if you'd like)
• 1 cup White Chocolate Chips
• 1 tsp Vanilla Bean Paste (if you can't find it, just use real vanilla extract)

1. Tear your bread into chunks and place into a 9x13 sprayed pan. Let sit for an hour to dry out.
2. Combine all remaining ingredients in another bowl until the eggs are thoroughly mixed.
3. Pour over bread chunks, and push down pieces into egg mixture to coat.
4. If possible, let sit covered in fridge for 2-6 hours before baking.
5. Bake at 350 for 50-55 minutes or until risen and browned. Make sure the center is mostly set.
6. If you'd like, you can keep it covered with foil for the first 30 minutes so it's not too brown.
7. Best served warm.

ORANGE-CREME SAUCE

• Juice of 1 whole orange, seeds strained out
• 1 cup Flavored Creamer (same as used above)
• 1 cup Half and Half
• 1/2 package "Shirley J Dessert Creme" (see *note)

1. Combine all over medium heat. Stir until warm and thickened. Serve over Bread Pudding.

*note: To find "Shirley J" products and have them shipped to your door, please visit my website here. 

If you want to do the sauce without the specialty item you can, it will just be thinner and have less 

vanilla flavor.

For more about why I LOVE Bread Pudding, how I made this version extra yummy, as well as variations and tips to make your own versions, please visit my post here.