Bread Pudding Recipe
Make this easy and cozy bread pudding recipe filled with raisins and drizzled with an easy homemade caramel sauce.
Instructions
For the Bread Pudding:
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Preheat the oven to 350°F. Grease a 2.5-quart baking dish.
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Cut the bread into 1-inch cubes. If the bread is fresh, place it on a baking sheet and bake for 4 to 6 minutes (or until slightly dried). Cool completely.
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Meanwhile, in a medium bowl, whisk together eggs, cream, brown sugar, granulated sugar, vanilla, cinnamon, and raisins.
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In a large bowl combine the cooled bread cubes and raisins. Pour the egg mixture over the bread. Gently mix until all the bread cubes are evenly coated.
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Transfer the bread mixture to the prepared baking dish. Drizzle melted butter over top.
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Bake for 35 to 40 minutes until a knife inserted in the center comes out clean.
For the Sauce:
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Make the sauce while the bread pudding is baking. Combine the brown sugar and butter in a medium saucepan.
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Bring to a boil over medium heat, whisking constantly, and let boil for 1 minute.
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Remove from heat and whisk in heavy cream. Allow to cool slightly.
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Drizzle the caramel sauce over the baked bread pudding and serve warm.
Notes
- Store leftover bread pudding in the fridge in a covered container for up to 3 to 4 days.
- You can freeze it for up to 2 to 3 months.
- You can replace the cream with eggnog.
- Nuts are a great addition to this recipe.
*approximately 11 cups of cubed bread
Nutrition Information
Calories: 442 | Carbohydrates: 58g | Protein: 8g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 119mg | Sodium: 304mg | Potassium: 265mg | Fiber: 2g | Sugar: 35g | Vitamin A: 664IU | Vitamin C: 1mg | Calcium: 144mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Breakfast, Dessert
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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