Bread Pudding Recipe

Make this straightforward and comfortable bread pudding recipe stuffed with raisins and drizzled with a straightforward selfmade caramel sauce.

Prep Time 15 minutes

Cook dinner Time 40 minutes

Whole Time 55 minutes

Directions

For the Bread Pudding:

Preheat the oven to 350°F. Grease a 2.5-quart baking dish.
Lower the bread into 1-inch cubes. If the bread is contemporary, place it on a baking sheet and bake for 4 to six minutes (or till barely dried). Cool fully.
In the meantime, in a medium bowl, whisk collectively eggs, cream, brown sugar, granulated sugar, vanilla, cinnamon, and raisins.
In a big bowl mix the cooled bread cubes and raisins. Pour the egg combination over the bread. Gently combine till all of the bread cubes are evenly coated.
Switch the bread combination to the ready baking dish. Drizzle melted butter over high.
Bake for 35 to 40 minutes till a knife inserted within the heart comes out clear.

For the Sauce:

Make the sauce whereas the bread pudding is baking. Mix the brown sugar and butter in a medium saucepan.
Carry to a boil over medium warmth, whisking continually, and let boil for 1 minute.
Take away from warmth and whisk in heavy cream. Enable to chill barely.
Drizzle the caramel sauce over the baked bread pudding and serve heat.

Notes

Retailer leftover bread pudding within the fridge in a lined container for as much as 3 to 4 days.
You may freeze it for as much as 2 to three months.
You may change the cream with eggnog.
Nuts are an important addition to this recipe.

*roughly 11 cups of cubed bread

Vitamin Info

Vitamin info offered is an estimate and can fluctuate based mostly on cooking strategies and types of substances used.

Course Breakfast, Dessert

Delicacies American

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