Salted Caramel Bread Pudding

1. Preheat the oven to 325°F. Spray a 13- by 9-inch baking dish with nonstick cooking spray.

2. Whisk together the eggs, brown sugar, vanilla extract, salt, milk, and cream in a large bowl to combine. Add the bread cubes and toss gently to coat all the bread in the custard. Pour half of the mixture into the prepared pan. Drizzle 1/4 cup of caramel sauce evenly over the top. Pour the remaining custard and bread into the pan and drizzle with another 1/4 cup of caramel sauce. Cover the pan tightly with aluminum foil. Bake for about 1 hour, until the custard is almost set. Remove the foil and cook for another 20 to 30 minutes, until the custard is set and the top is golden brown. Remove from the oven and let cool for 30 minutes. Serve with another drizzle of caramel sauce over the top.

Adapted from Baked: New Frontiers In Baking.