Spread 1 side of each bread slice evenly with butter. Combine 1/4 cup sugar and cinnamon; sprinkle evenly over buttered side of bread. Place bread on a baking sheet. broil 3 inches from heat 2 minutes or until browned and bubbly. Remove from oven, and cool. Cut each toast slice into 4 triangles. Arrange triangles, sugared side up, on bottom and around sides of a well buttered 9 inch quiche dish, 9 inch pie plate, or an 11 x 7 inch baking dish, overlapping slices if necessary. Set aside. Place milk in a saucepan over medium heat until hot; remove from heat, and add 2/3 cup sugar and next 3 ingredients, stirring until sugar dissolves. Spoon half of custard over toast triangles in dish; let stand 5 minutes. Pour in remaining custard and place dish in a large shallow pan. Add hot water to pan to depth of 3/4 inch. bake at 350 degrees for 35 to 45 minutes or until a knife inserted in center comes out clean. Serve warm with caramel sauce.
Caramel Sauce- Combine 1 cup sugar, 1/2 cup dark corn syrup, 1 Tablespoon butter or margarine, and pinch of salt in a heavy saucepan; bring to a boil over medium heat, stirring constantly. boil 1 minute, stirring constantly. Remove from heat. Stir in 1/4 cup evaporated milk and 1 1/2 teaspoons vanilla.
Originally Submitted
5/1/2012
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You can add this Cinnamon Toast PUdding with Caramel Sauce recipe to your own private DesktopCookbook.