Mocha Bread Pudding With Caramel And Vanilla Sauces

Directions

1. Heat oven to 325 degrees. Grease 13x9-inch pan. Place bread in greased pan. Add in dates, coconut, nuts and cinnamon; toss to mix. In medium bowl, combine all other pudding ingredients; beat till well blended. Pour over bread mix; toss to mix well. Let stand 15 min or possibly till most of the liquid is absorbed. Bake at 325 degrees for 1 hour or possibly till set.
2. Meanwhile, prepare sauces. In medium saucepan, combine brown sugar, 1/4 c. butter and corn syrup; cook over low heat till mix boils, stirring constantly. Cook 1 minute. Stir in 1/4 c. half-and-half and 2 Tbsp. liqueur. Remove from heat; keep hot.
3. In separate medium saucepan, combine 3/4 c. sugar and flour, mix well. Stir in 2/3cup half-and-half; cook over medium heat till mix boils, stirring constantly. Stir in 2 Tbsp. butter and vanilla. Remove from heat, keep hot.
4. Makes 16 servings.
5. Note: To reheat bread pudding, heat at 250 degrees. for 15 min or possibly till hot. Reheat sauces in small saucepans over low heat.
6. Marlene Says: The two sauces transform a family-style bread pudding into a decadent treat. If you're pressed for time, use either sauce alone with the nutty coffee pudding.