Bread Pudding with Salted Caramel Sauce

This recipe is yum, yum, double YUM!

serves 8 ( 7 points + )
Bread Pudding:

5 c. cubed French bread ( about 8 oz)
1 c. fat-free evaporated milk
¾ c. skim or 1% milk
2 T. bourbon
1 T. vanilla
1 tsp. cinnamon
¼ tsp. salt
2 eggs

Sauce:

¾ c. packed light brown sugar
3 T. bourbon
1 T. butter
6 T. half and half, divided
1 tsp. vanilla
⅛ tsp. salt

Preheat oven to 350.
To prepare bread pudding, arrange bread in a single layer on a baking sheet Bake at 350 for 8 minutes or until lightly toasted.
Combine evaporated milk and the next 7 ingredients ( through eggs) in a large bowl; stir with a whisk, Add bread cubed and let stand 20 minutes, occasionally pressing on bread to soak up milk.

To prepare sauce, combine brown sugar, 3 T. bourbon and butter in a small saucepan over med-high heat; bring to a boil. Simmer 2 minutes or until sugar dissolves, stirring frequently. Stir in 5 T. half and half; simmer 10 minutes or until reduced to about 1 cup. Remove pan from heat. Stir in remaining 1 T. half and half, 1 tsp. vanilla and ⅛ tsp. salt. Keep warm.

Spoon half of bread mixture into a 9 x 5 loaf pan coated with cooking spray. Drizzle 3 T. sauce over bread mixture. Spoon remaining bread mixture over the top and bake for 45 minutes or until a knife inserted near the center comes out clean. Serve warm sauce with bread pudding. ( You may have to reheat sauce on the stove for about 1 minute)