Ingredients for Old Fashion Bread Pudding With Caramel Sauce
- White Bread
- Golden Raisin
- 2 tablespoons unsalted butter
- 4 large eggs
- Granulated Sugar
- Light Brown Sugar
- 1/4 teaspoon ground nutmeg (plus extra for garnish)
- Vanilla Extract
- Half And Half Milk
- Whole Milk
- 1/4 teaspoon sea salt
- 1 teaspoon vanilla extract
- Evaporated Milk
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How to Make Old Fashion Bread Pudding With Caramel Sauce
- Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
- Place cubed bread in the prepared baking dish. Sprinkle raisins evenly over the bread.
- Drizzle melted butter over the bread and raisins. Do not stir.
- In a large bowl, whisk together eggs until light and frothy. Add granulated sugar, brown sugar, and nutmeg; whisk until combined.
- Gradually whisk in half-and-half and milk until smooth. Do not overmix.
- Pour the custard mixture over the bread and raisins, gently pressing down to ensure the bread is moistened. Let it sit for 10-15 minutes to allow the bread to absorb the liquid.
- Sprinkle the top with extra nutmeg.
- Bake for 50-60 minutes, or until the pudding is puffed, golden brown, and a knife inserted into the center comes out clean. If the top browns too quickly, loosely cover with foil.
- Let cool completely on a wire rack before serving.
- While the pudding cools, prepare the caramel sauce: In a small saucepan over medium heat, melt butter. Stir in brown sugar until melted and smooth.
- Bring to a gentle boil, stirring constantly. Remove from heat.
- Whisk in salt, vanilla extract, and milk until smooth and combined.
- Serve warm bread pudding in squares, topped generously with the hot salted caramel sauce.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
157g
Fat
62g
Carbs
17g
