Cook-off Winner Caramel Bread Pudding

Ingredients

1 1/2 cup white sugar

4 eggs, beaten

1 cup heavy cream

1 3/4 cup coffee creamer (flavor of choice, I've done caramel and sweet cream and both were super good)

1 stick melted butter

1 loaf (about 1 1/4 lbs) challah bread (cut into 1 inch cubes and left out overnight so it is slightly stale)

1/2 cup caramel sauce, listed below (the rest is to be as the topping)

Caramel Sauce:

1/2 cup white sugar

1/2 cup brown sugar

1 stick butter

1 cup maple syrup

1 1/3 cup heavy cream

Directions

To make caramel sauce: Combine white sugar, brown sugar, butter, and syrup in a pot and cook over medium heat until all Ingredients liquify. Remove from heat and add the cream. Be careful as the sauce gets very hot. (I did this all at home and brought the finished sauce with me to simply the process at the campsite, especially because it doesn't need to be hot to serve.)

To make the pudding/cream mixture: combine the sugar, eggs, heavy cream, coffee creamer, and melted butter in a bowl and mix thoroughly. Add the bread and fold to saturate and combine. Pour mixture and bread into a greased dutch oven and evenly spread/make sure the bread is mostly saturated.

Pour 1/2 cup of prepared caramel sauce over the bread and cream mixture and bake at 350 for 1 hour, rotating as normal every 15 minutes.

Serve hot with more caramel sauce to drizzle on top and any other desired toppings!