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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.
Prep Time
40
minutes
mins
Cook Time
40
minutes
mins
Total Time
1
hour
hr
20
minutes
mins
Servings:
9
servings
Author:
Miranda Couse
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:
365
kcal
|
Carbohydrates:
52
g
|
Protein:
8
g
|
Fat:
15
g
|
Saturated Fat:
8
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
4
g
|
Trans Fat:
0.01
g
|
Cholesterol:
106
mg
|
Sodium:
263
mg
|
Potassium:
217
mg
|
Fiber:
2
g
|
Sugar:
29
g
|
Vitamin A:
550
IU
|
Vitamin C:
0.3
mg
|
Calcium:
102
mg
|
Iron:
2
mg