Now that the temperatures are cooler it is time to get back to baking those yummy desserts we all love at this time of the year. This recipe makes enough to serve the bridge club and is pretty enough for dinner club as it serves 12 generous servings.

Have other great dessert recipes to share? E-mail jeick@tahoebonanza.com.

Ingredients for bread pudding:

8 cups day old French bread torn into bite size pieces

9 eggs

2 1/4 cups milk

1 3/4 cups heavy whipping cream

1 cup sugar

3/4 cup melted butter

3 teaspoons vanilla

1 1/2 teaspoons ground cinnamon

1. Put bread into a greased 13 x 9 cake pan.

2. In a large bowl whisk together eggs, milk, cream, sugar, butter, vanilla and cinnamon. Pour this mixture evenly over the bread in the cake pan.

3. Bake at 350 for 50-55 minutes or until the center is cooked. May take longer depending on altitude. Check by inserting a knife in the center, if it comes out clean the center is cooked.

4. Let stand for 5 minutes before cutting.

Ingredients for caramel sauce:

1 cup sugar

1/4 cup water

1 tablespoon lemon juice

2 tablespoons butter

1 cup heavy whipping cream

1. Put sugar, water and lemon juice in a small saucepan and cook until it comes to a boil. Reduce heat to medium and cook until sugar is dissolved and the mixture turns golden amber in color.

2. Stir in butter until melted.

3. Add whipping cream and mix together.

4. Remove from heat and pour over the top of the bread pudding. This can be done just before serving. Refrigerate leftovers and warm in microwave when ready to serve again.