Bread Pudding with Bourbon Caramel Sauce

Preheat your oven to 350º and lightly grease a square baking pan.

In a large bowl toss together the cubed dinner rolls, half-and-half and bourbon. Let soak while you prepare the custard.

In a medium saucepan melt the butter. Remove from heat and whisk in the brown sugar, sugar and vanilla extract. In a separate bowl whisk the eggs and slowly drizzle in the sugar mixture, making sure not to curdle. Pour the mixture into the bowl with the bread and toss to coat. Add the walnuts and combine.

Pour the mixture into the square baking dish and cover with aluminum foil, baking 45-50 minutes. Then remove the foil and bake an additional 10 minutes to brown the top. Remove from oven and let cool.

In a heavy-bottomed sauce pan combine the sugar and water. Turn the heat to high and cook mixture until it reaches an amber color. Do not stir with a spoon but rather swirl the pan to distribute the color. Remove from the heat and whisk in the heavy whipping cream and bourbon. Salt to taste and cool until caramel is pourable.

Serve by slicing the bread pudding, topping with fresh whipped cream and a drizzle of caramel.