I made the prune bread pudding from the recipe board tonight to soak overnight and cook tomorrow at a dinner party for my father. I substituted cinnamon bread for the croissants. I want to serve with a sauce that I can make now and reheat tomorrow. I have some very thick and sweet caramel sauce and a can of evaporated milk. Do you think if I mixed the two, I may end up with a caramel creme anglaisy-sort-of-sauce?