½ cup whipping cream ½ cup butter (1 stick) ¾ cup packed dark brown sugar 2 tablespoon light-color corn syrup 1 teaspoon vanilla
TO REHEAT BREAD PUDDING:
Preheat oven to 325°F. Place foil muffin pan on a baking sheet. Bake, uncovered, for 16 to 18 minutes or until heated through. Let stand for 5 minutes before removing from pan.
TO REHEAT CARAMEL SAUCE:
Spoon caramel sauce into a small saucepan. Cook, stirring occasionally, over medium-low heat until warm.
