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Bread Pudding Recipe

Bread Pudding Recipe

Make this straightforward and comfy bread pudding recipe stuffed with raisins and drizzled with a straightforward do-it-yourself caramel sauce.

Prep Time 15 minutes

Prepare dinner Time 40 minutes

Complete Time 55 minutes

Directions 

For the Bread Pudding:

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

  • Reduce the bread into 1-inch cubes. If the bread is recent, place it on a baking sheet and bake for 4 to six minutes (or till barely dried). Cool utterly.

  • 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 prime.

  • Bake for 35 to 40 minutes till a knife inserted within the middle 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 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 coated 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 excellent addition to this recipe.

*roughly 11 cups of cubed bread

Vitamin Info

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 supplied is an estimate and can range primarily based on cooking strategies and types of elements used.

Course Breakfast, Dessert
Delicacies American

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