For the Caramel Stout Sauce, in heavy 2-quart saucepan, combine sugar and stout over low heat; cook stirring often until sugar dissolves. Bring mixture to a boil over medium heat; cook stirring occasionally until mixture is amber-colored and thick enough to coat back of spoon, about 5 minutes. Reduce heat to very low; slowly add cream (mixture will bubble up) and stir until smooth. Cool sightly; stir in vanilla. Serve with Bread Pudding.