Caramel Raisin Bread Pudding

Are you a bread pudding fan? If you are, I have this awesome recipe for caramel raisin bread pudding. It's super easy to make and tastes like heaven. This is a perfect fall breakfast or dessert.

Caramel Raisin Bread Pudding

 

This bread pudding isn't over saturated in liquid. Well, other than caramel, but that doesn't count! It sticks together beautiful and has a wonderful texture. I love the little bits of extra browned bread. Do you love the extra browned bits of food or am I just crazy? I'm probably just a little crazy.

Caramel Raisin Bread Pudding

brownie mix cookies
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For the record, I had all I could do not to take down that little pitcher of caramel. My weakness. One of the million of them. Boo to so many food weaknesses!

Caramel Raisin Bread Pudding

 

Caramel Raisin Bread Pudding

 

Look how you can perfectly cut these into lovely squares! Perfectly sliced squares is one of my favorite things. It doesn't happen often, but when it does.. it's grand!

Caramel Raisin Bread Puddnig

 

Caramel Raisin Bread Pudding

Caramel raisin bread pudding.

Caramel Raisin Bread Pudding

Are you a bread pudding fan? If you are, I have this awesome recipe for caramel raisin bread pudding. It's super easy to make and tastes like heaven. This is a perfect fall breakfast or dessert.
5 from 3 votes
Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 9 servings
Calories 365 kcal

Ingredients
  

  • 1 lb loaf Peppridge Farm Swirl Raisin Cinnamon Bread , cubed
  • ¾ cup granulated sugar
  • ½ teaspoon cinnamon
  • 1 cup heavy cream
  • 1 cup milk
  • 4 eggs
  • 1 teaspoon vanilla
  • ½ cup caramel sauce

Instructions

  • In a large bowl, add granulated sugar and cinnamon. Whisk together until combined.
  • Add in the cream, milk, eggs, and vanilla. Whisk until the milk mixture is thoroughly incorporated.
  • Place the cubed pieces of bread into an 8x8 square pan.
  • Pour the milk mixture over top of the bread. Stir to cover all the pieces of bread with the wet mixture.
  • Place in the fridge for about 20 - 30 minutes.
  • Preheat oven to 350 degrees. Place the soaked bread into the oven for 35 - 40 minutes or until done. The top will be crusty.
  • Drizzle ½ cup to ¾ cup of caramel sauce on top of the hot bread pudding. I used the Smucker's caramel sauce. Let cool, cut, and serve!

Notes

To store any leftovers, place in an air tight container and store in the refrigerator for up to 5 days.

Nutrition

Calories: 365kcalCarbohydrates: 52gProtein: 8gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 106mgSodium: 263mgPotassium: 217mgFiber: 2gSugar: 29gVitamin A: 550IUVitamin C: 0.3mgCalcium: 102mgIron: 2mg

(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)

 

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4 Comments

  1. This looks Fabulous! I can't wait to try with some homemade raisin bread that I have left over.

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