Cinnamon Bread Pudding

Serves 8 to 10

6 eggs

2 c. milk

2 c. half-and-half, divided

1 c. sugar

2 t. vanilla extract

1 loaf cinnamon bread, cubed

1/2 c. brown sugar, packed

1/4 c. butter

1/2 c. corn syrup

In a large bowl, whisk eggs; blend in milk, 1-3/4 cups half-and-half, sugar and vanilla until combined. Stir in bread cubes until lightly moistened. Grease a 2-quart rectangular casserole dish and spread mixture evenly in dish. Bake, uncovered, at 325 degrees for 55 to 60 minutes, until center starts to set. In a small saucepan over low heat, cook brown sugar and butter until butter is melted. Carefully add corn syrup and remaining half-and-half. Cook, stirring constantly, over medium-low heat for one to 2 minutes, until sugar dissolves and mixture is smooth. Serve drizzled over warm pudding.

Bread pudding is a scrumptious (and thrifty!) way to use up day-old bread. Try French bread, raisin bread or even leftover cinnamon buns for an extra-tasty dessert!