Bread Pudding Recipe
Make this simple and comfortable bread pudding recipe crammed with raisins and drizzled with a straightforward do-it-yourself caramel sauce.
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.
Convey to a boil over medium warmth, whisking always, and let boil for 1 minute.
Take away from warmth and whisk in heavy cream. Permit 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 substitute the cream with eggnog.
- Nuts are an excellent addition to this recipe.
*roughly 11 cups of cubed bread
Vitamin Data
Energy: 442 | Carbohydrates: 58g | Protein: 8g | Fats: 21g | Saturated Fats: 12g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 6g | Trans Fats: 0.4g | Ldl cholesterol: 119mg | Sodium: 304mg | Potassium: 265mg | Fiber: 2g | Sugar: 35g | Vitamin A: 664IU | Vitamin C: 1mg | Calcium: 144mg | Iron: 2mg
Vitamin info offered is an estimate and can differ primarily based on cooking strategies and types of substances used.
Course Breakfast, Dessert
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