Ingredientes para Cranberry And Raisin Bread Pudding With Caramel Sauce
- Raisin Bread
- White Bread
- Evaporated Milk
- 4 large eggs
- 2 tablespoons butter (for caramel sauce)
- Dried Cranberries
- Golden Raisin
- Brown Sugar
- 1/4 teaspoon ground cinnamon
- Ground Nutmeg
- Vanilla
- Walnuts
- Caramel Sauce
- Coffee Creamer
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Cómo preparar Cranberry And Raisin Bread Pudding With Caramel Sauce
- Preheat oven to 350°F (175°C).
- In a small bowl, combine 1 cup dried cranberries, 1/2 cup raisins, and 1/4 cup chopped pecans or walnuts. Pour in just enough boiling water to cover; let stand for 5 minutes to plump, then drain well.
- In a large bowl, tear 4 cups stale raisin bread into 1-inch pieces.
- Add the drained cranberries, raisins, and nuts to the bread.
- In a medium bowl, whisk together 4 large eggs, 2 cups milk (whole milk recommended), 1/2 cup granulated sugar, 1 teaspoon vanilla extract, 1/4 teaspoon ground cinnamon, and a pinch of salt.
- Pour the wet ingredients over the bread mixture and gently stir until the bread is evenly moistened. Let stand for 10 minutes to allow the bread to absorb the liquid.
- Lightly grease an 8x12 inch baking dish. Pour the bread pudding mixture into the prepared dish.
- Bake for 40-45 minutes, or until the pudding is set and golden brown.
- Let cool completely before cutting into servings.
- **Caramel Sauce:** In a microwave-safe bowl, combine 1/2 cup granulated sugar, 1/4 cup water, 1/4 cup heavy cream, and 2 tablespoons butter. Microwave in 30-second intervals, stirring after each, until the sugar is dissolved and the sauce is smooth and caramelized. (Alternatively, make this on the stovetop using a saucepan over medium heat).
- Serve warm bread pudding topped generously with the caramel sauce.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
56g
Fat
22g
Carbs
10g
