Caramel Bread Pudding

Firm-textured breads such as Arnold Country Classic White or Pepperidge Farm Farmhouse Hearty White work best here.

Serves 8

	15 slices hearty white sandwich bread , cut into 1-inch pieces (about 16 cups)
	12 tablespoons unsalted butter (1 1/2 sticks)
	2 cups packed light brown sugar
	1 cup heavy cream
	1/4 cup light corn syrup
	5 teaspoons vanilla extract
	3 cups half-and-half
	5 large eggs
	1/4 teaspoon salt

  Adjust oven racks to upper-middle and lower-middle positions and heat oven to 450 degrees. Arrange bread in single layer on 2 baking sheets. Bake until golden and crisp, flipping bread and switching and rotating sheets halfway through baking, about 12 minutes. Let cool. Reduce oven temperature to 325 degrees.

  Grease 13 by 9-inch baking pan or 12 ramekins.  Melt butter and sugar in large saucepan over medium-high heat, stirring often, until bubbling and straw-colored, about 4 minutes. Off heat, whisk in cream, corn syrup, and 2 teaspoons vanilla. Pour 1 cup caramel over bottom of prepared pan; set aside. Reserve additional 1 cup caramel for serving, then whisk half-and-half into remaining caramel.

3. Whisk eggs and salt in large bowl. Whisk in half-and-half mixture, a little at a time, until incorporated, then stir in remaining vanilla. Fold in toasted bread and let sit, stirring occasionally, until bread is saturated, about 20 minutes.

4. Transfer bread mixture to caramel-coated pan and bake on lower-middle rack until top is crisp and custard is just set, about 45 minutes. Let cool 30 minutes. Drizzle with 1/2 cup reserved caramel sauce and serve, passing remaining sauce at table.