Hot Caramel Bread Pudding

4 Large Cinnamon rolls cut into bite sized chunks

6 Large hot rolls cut into bite sized chunks

Place all the bread on a cookie sheet and bake at 250 for about 30 min to let it crust up.

In mixing bowl, whisk together:

4 eggs

1 c. sugar

1 T. almond extract

1 t. cinnamon

1 T. vanilla

3 c. whole milk

Butter a 9x13 baking dish and put the crusty bread chunks in.  Pour your wet mixture over the top.  Bake at 350 for 40 minutes or until it starts to look brown and crusty on top.  While it is baking, make your hot caramel sauce to pour over top:

In saucepan, bring to boil:

1 c. dark brown sugar

1 c. heavy cream

2 T. butter

1/2 t. Kosher salt

When it boils, remove it from the heat and add 1 T. vanilla extract.  Cut slices into the hot bread pudding and pour over the top and let it soak into the pudding.  Serve hot.  Great with vanilla ice cream.