Caramel Bread Pudding
Gather
- 1 tablespoon butter
- 1 loaf French bread
- 1/2 cup raisins
- 4 eggs
- 1 cup heavy cream
- 1 cup brown sugar
- 1 tablespoon vanilla
- 3 cups milk
- 1 teaspoon cinnamon sugar
- 1 cup caramel syrup
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Go
- Spread butter over the bottom of a 9-by-13-inch baking
pan.
- Tear the bread into bite-size pieces and place in pan. Add
raisins.
- In a mixing bowl, whisk the eggs until smooth. Stir in
cream, sugar, vanilla and milk.
- Pour liquid over bread and press down lightly to soak
bread.
- Sprinkle cinnamon sugar on top and bake for 45 to 55
minutes at 325° F until pudding is golden and firm to the touch.
- Allow dessert to cool and drizzle each serving with a
tablespoon of caramel syrup.
Helen Wolt
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