Bread Pudding Recipe
Make this straightforward and comfortable bread pudding recipe full of raisins and drizzled with a straightforward do-it-yourself caramel sauce.
Directions
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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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.
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In the meantime, in a medium bowl, whisk collectively eggs, cream, brown sugar, granulated sugar, vanilla, cinnamon, and raisins.
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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.
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Switch the bread combination to the ready baking dish. Drizzle melted butter over high.
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Bake for 35 to 40 minutes till a knife inserted within the middle comes out clear.
For the Sauce:
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Make the sauce whereas the bread pudding is baking. Mix the brown sugar and butter in a medium saucepan.
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Carry to a boil over medium warmth, whisking consistently, and let boil for 1 minute.
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Take away from warmth and whisk in heavy cream. Permit to chill barely.
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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’ll be able to freeze it for as much as 2 to three months.
- You’ll be able to exchange the cream with eggnog.
- Nuts are an ideal 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 fluctuate based mostly on cooking strategies and types of substances used.
Course Breakfast, Dessert
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