Instructions: Not one sauce, but two, crown our decadent version of an old family favorite.

Heat oven to 325 degrees F. Grease 13x9-inch pan. Place bread in greased pan. Add dates, coconut, nuts and cinnamon; toss to mix. In medium bowl, combine 3/4 cup sugar, 2 cups half and half, milk, 1/2 cup liqueur, 1/2 cup butter and eggs; beat until well blended. Pour over bread mixture; toss to mix well. Let stand 15
minutes or until most of liquid is absorbed. Bake at 325 degrees F. for 1 hour or until set.

Meanwhile, prepare caramel sauce. In medium saucepan, combine brown sugar, 1/4 cup butter and corn syrup; cook over low heat until mixture boils, stirring constantly. Cook 1 minute. Stir in 1/4 cup half and half and 2 tablespoons liqueur. Remove from heat; keep warm.

To prepare vanilla sauce, in medium saucepan combine 3/4 sugar and flour; mix until blended. Stir in 2/3 cup half-and half; cook over medium heat until mixture boils, stirring constantly. Stir in 2 tablespoons butter and vanilla. Remove from heat. Serve each piece of warm bread pudding with 1 tablespoon each of the warm sauces.

MICROWAVE DIRECTIONS: To microwave caramel sauce, in 4-cup microwave-safe measuring cup, combine brown sugar, 1/4 cup butter and corn syrup.

Microwave on HIGH for 1 to 1 1/2 minutes or until butter is melted. Stir.

Microwave on HIGH for 1 to 1 1/2 minutes or until mixture comes to a rolling boil. Stir in 1/4 cup half and half and 2 tablespoons liqueur.

To microwave vanilla sauce, in 4-cup microwave-safe measuring cup, combine 3/4 cup sugar and flour; gradually add 2/3 cup half and half. Microwave on MEDIUM for 5 to 6 minutes or until mixture comes to a boil, stirring once halfway through cooking. Stir in 2 tablespoons butter and vanilla.

TIP: Reheat bread pudding at 250 degrees F. for 15 minutes or until warm.

Reheat sauces in small saucepans over low heat.

Amount

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