Biltmore's bread pudding w/ Caramel sauce

I made this for my FIL's birthday. I am quite sure if I wasn't the favorite already, I am now :P

       

      Ingredients

• 8 c. cubed day-old bread
• 9 eggs
• 2 1/4 c. milk
• 1 3/4 c. heavy whipping cream
• 1 c. sugar
• 3/4 c. butter,melted
• 3 teas. vanilla extract
• 1 1/2 teas. ground cinnamon

         Caramel Sauce

• 1 c. sugar
• 1/4 c. water
• 1 tblspn lemon juice
• 2 tblspn butter
• 1 c. heavy whipping cream

 

 Get your oven pre-heating at 350. Cube up your day-old bread. I got mine at the rack wal-mart puts there stuff out on...genius I know:)

 

You will need a 13X9 inch pan for this. Go ahead and grease it.

Then put your bread into the pan. Amazing isn't it?

After the easy stuff is done...grab a bowl. Actually, if you have a mixer I would just use that to start out with. This stuff makes a full bowl...and you have to whisk...sooo save yourself the trouble:) Put the eggs, milk, cream, sugar, butter, vanilla, and cinnamon in the bowl you chose. 

This is what I chose, but quickly changed to my fabulous Kichen Aid! If you get depressed that you don't have one...go here !

Ok, now that you have made your life incredibly easier....whisk all these delicious things together. And pour it over your bread. Like so...

 

 

Ok. Pop that in the oven for 40-45 minutes...I had to keep it in for about 50. When a knife comes out clean it's done. 

It should look something like this.

Now for the saucey sauceness...

 Grab a small saucepan and put the sugar, water and lemon juice to a boil. Turn your heat down and cook until the sugar turns a golden amber and the dew from the morning tickles your lips..-chuckle- No...just the golden amber part!

See how it's oh so golden? Well strive for this. Stir in your butter until it melts. Add cream. 

Take it off the heat and pour over your bread pudding. It's D-lish!

PB & Jelly bars

Ingredients

• 1 tube (16 1/2 oz) refrigerated peanut butter cookie dough
• 1/2 c. peanut butter chips
• 1 can buttercream frosting
• 1/4 c. peanut butter
• 1/4 c. grape jelly or raspberry jam

 

Take your dough out of the fridge, set your oven temp for 375. Find something to do for 5-10 minutes while the dough is getting at room temp.

Come back, and get out a 13X9 ungreased pan. Spread the dough on the bottom. This is actually quite a task...and after trial and error I found that a plastic baggie over my hand worked the best to spread it.

Get it spread and pour you chips on top

 Put it in the oven for 15-18 minutes...so the sides are firm to the touch. Cool on a wire rack.

In a small bowl mix up your frosting and peanut butter

Spread this over the bars

 

Drop some goobers of jelly on the top

run a knife through them making them swirly

Step back, look at them and remember to

Pace yourself!