cubed artisan raisin bread or artisan dried fruit bread
1 3/4 cups
walnuts, coarsely chopped
Vanilla Caramel Sauce:
35% whipping cream
Preheat oven to 350°F (180°C). Spread bread on baking sheet; bake in preheated oven until golden, 12 to 15 min. Set aside to cool.
Whisk milk, eggs, sugar, cinnamon and vanilla in bowl until well blended. Place bread and walnuts in greased 9-inch (2.5 L) square baking dish. Pour in egg mixture; toss to coat. Let stand for 15 min., stirring halfway through to soak bread completely. Smooth top; bake until golden and set, about 30 min.
Vanilla Caramel Sauce
Meanwhile, stir together sugar, water and cinnamon stick in a medium saucepan. Simmer over medium heat until mixture is a light caramel colour, about 20 min. Remove from heat immediately.
Working quickly, discard cinnamon stick; whisk in cream and vanilla. Stir in walnuts and salt.
Drizzle hot caramel sauce over warm bread pudding to serve.
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