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.
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.
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!
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 Pudding
- 1 lb loaf Peppridge Farm Swirl Raisin Cinnamon Bread , cubed
- 3/4 cup granulated sugar
- 1/2 tsp . cinnamon
- 1 cup heavy cream
- 1 cup milk
- 4 eggs
- 1 tsp . vanilla
- 1/2 cup - 3/4 cup caramel sauce
- 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 1/2 cup to 3/4 cup of caramel sauce on top of the hot bread pudding. I used the Smucker's caramel sauce. Let cool, cut, and serve!
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