How To Make Dessert With Leftover Bread (Caramel Bread Pudding)

Slice the desired bread (1 ½ loaves) into 1 inch cubes and place into a greased 9x11 baking dish.

In a small pot, combine granulated sugar (¾ cup), salt (½ tsp), cinnamon (½ tsp), and milk (2 cups). Turn on the heat and whisk together until dissolved.

Add in vanilla extract (1 Tbsp) and irish whiskey (¼ cup). Whisk to combine.

Place into a bowl set over a bowl of ice to cool.

Once cool, add in grated nutmeg and beaten eggs (2 whole). Mix until homogenous.

Pour mixture over the bread (1 ½ loaves) along with crushed pistachios (½ cup) and a light drizzle of honey.

Place into a preheated oven for 35 minutes.

For the caramel sauce, in a small pot add in granulated sugar (1 cup) and heat over medium heat while constantly stirring.

Once melted, add and whisk in unsalted butter (4 Tbsp) and once thick stream in heavy cream (½ cup). Stir until completely combined and let simmer for 20 seconds.

Add in kosher salt (1 tsp) and stir in. Place into a separate heat proof container to cool.

Place bread (1 ½ loaves) onto a plate and drizzle with caramel sauce before serving.