Bread Pudding is one of the simplest, most satisfying comfort foods around. It’s sweet enough for dessert, but it has a certain bready solidness, a flavor that says ‘I’m delicious, not decadent.’
It’s quite fluffy, with just a hint of cinnamon, and, combined with this luscious caramel topping and served in a sturdy bowl, it’s the perfect light dessert following a stew on a cold winter evening. Served with a cup of after-dinner coffee and you’ve got something special.
Bread Pudding with Caramel Sauce.
6 thick (1”) slices of a hearty white peasant bread
1 c milk
1 c cream
1/3 c sugar
1 t vanilla
1/2 t cinnamon
1/2 c golden raisins
- Lightly butter an 8 x 8” baking dish and set aside.
- Put the eggs, milk, cream, sugar, vanilla, and cinnamon into a medium-sized bowl and whisk to blend well.
- Tear the bread into small pieces, about 1” each, or bite-sized.
- Scatter the bread crumbs and raisins into the egg mixture, stirring gently until most of the egg has been soaked into the bread.
- Pour the mixture into the prepared pan, cover, and allow to ‘rest’ at room temperature for 20 – 30 minutes.
- Bake at 350 degrees for about an hour, or until the center has set. Serve warm, in individual bowls with the Caramel Sauce.