Bread Pudding
Servings: 8

2.5 QT Casserole Dish
Mixing Bowls


10 slices thick-sliced bread stale or slightly dried
3 large eggs
1¾ cups half and half or light cream
¼ cup brown sugar
¼ cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon
½ cup raisins
2 tablespoons butter melted

For the Sauce:
⅔ cup brown sugar
¼ cup butter
¼ cup heavy whipping cream

Preheat the oven to 350°F. Grease a 2.5-quart baking dish.

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.

Meanwhile, in a medium bowl, whisk together eggs, cream, brown sugar, granulated sugar, vanilla, cinnamon, and raisins.

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.

Transfer the bread mixture to the prepared baking dish. Drizzle melted butter over top.

Bake for 35 to 40 minutes until a knife inserted in the center comes out clean.

For the Sauce:
Make the sauce while the bread pudding is baking. Combine the brown sugar and butter in a medium saucepan.

Bring to a boil over medium heat, whisking constantly, and let boil for 1 minute.
Remove from heat and whisk in heavy cream. Allow to cool slightly.

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.