Bread Pudding with Caramel Sauce

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 servings

6 thick (1”) slices of a hearty white peasant bread
3 eggs
1 c milk
1 c cream
1/3 c sugar
1 t vanilla
1/2 t cinnamon
1/2 c golden raisins

  1. Lightly butter an 8 x 8” baking dish and set aside.
  2. Put the eggs, milk, cream, sugar, vanilla, and cinnamon into a medium-sized bowl and whisk to blend well.
  3. Tear the bread into small pieces, about 1” each, or bite-sized.
  4. Scatter the bread crumbs and raisins into the egg mixture, stirring gently until most of the egg has been soaked into the bread.
  5. Pour the mixture into the prepared pan, cover, and allow to ‘rest’ at room temperature for 20 – 30 minutes.
  6. Bake at 350 degrees for about an hour, or until the center has set. Serve warm, in individual bowls with the Caramel Sauce.
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