Peanut Brittle Bread Pudding

Directions

1. 1
   Heat all caramel sauce ingredients except vanilla to boiling in heavy 4-quart Dutch oven over medium heat, stirring constantly; reduce heat slightly.
2. 2
   Boil about 30 minutes, stirring frequently until sugar is dissolved and mixture is light caramel colored.
3. 3
   Stir in vanilla.
4. 4
   Cool about 30 minutes.
5. 5
   Heat oven to 350 degrees.
6. 6
   Grease bottom and side of 1-quart casserole with shortening.
7. 7
   Place 2 cups of the bread cubes in casserole.
8. 8
   Sprinkle with half of the peanut brittle; repeat with remaining bread cubes and peanut brittle.
9. 9
   Beat egg in small bowl.
10. 10
    Stir in milk, brown sugar, and butter.
11. 11
    Pour over bread mixture.
12. 12
    Bake uncovered 23-30 minutes or until golden brown.
13. 13
    Serve with caramel sauce and whipped cream.