Mocha Bread Pudding With Caramel And Vanilla Sauce... Recipe

Directions:

1. Heat oven to 325 degrees.
2. Grease a 13x9-in pan.
3. Place bread in the greased pan.
4. Add raisins, coconut, nuts and cinnamon; toss to mix
5. In a medium bowl, combine 3/4 cup sugar, 2 cups half-and-half, milk, 1/2 cup liqueur, 1/2 cup butter and eggs; beat until well blended.
6. Pour over bread mixture; toss to mix well.
7. Let stand 15 minutes or until most of liquid is absorbed.
8. Bake at 325 degrees for 1 hour or until set.
9. Meanwhile, prepare caramel sauce.
10. In medium saucepan, combine brown sugar, 1/4 cup butter and corn syrup; cook over low heat until mixture boils, stirring constantly.
11. Cook 1 minute.
12. Stir in 1/4 cup half-and-half and 2 Tbsp. liqueur.
13. Remove from heat; keep warm.
14. To prepare vanilla sauce, in medium saucepan combine 3/4 cup sugar and flour; mix until blended.
15. Stir in 2/3 cup half-and-half; cook over medium heat until mixture boils, stirring constantly.
16. Stir in 2 Tbsp. butter and vanilla.
17. Remove from the heat.
18. Serve each dish of bread pudding with 1 Tbsp. of each warm sauces.