Caramel Bread Pudding

2 eggs

2 cups 10% cream

1/4 cup sugar

1/2 tsp vanilla

1 package Farmer's Market Caramel filled mini coffee cakes

1 cup President's Choice Devon Custard

1/4 cup President's Choice Dessert Topping Butterscotch

Grease 1-inch (2 litre) square glass baking dish

In a bowl, whisk together eggs, sugar and vanilla. Cut coffee cakes in half (horizontally); arrange in a single layer in a prepared baking dish, overlapping them slightly. 

Pour cream mixture over cakes. Cover with plastic wrap and refrigerate for 30 minutes.

Preheat oven to 350. Cover baking dish with foil and place in oven. Bake for 35 minutes. Remove foil and bake for another 30 to 35 minutes or longer until top is golden and pudding is set at centre.

Meanwhile, stir together custard and butterscotch pudding.

Serve pudding warm with a spoonful of sauce.