Description

This classic Bread Pudding is a comforting and delicious dessert made with cubes of stale or slightly dried bread soaked in a rich custard mixture of eggs, half and half, sugars, vanilla, and cinnamon. Baked to perfection and topped with a luscious homemade caramel sauce, it’s a perfect warm treat to enjoy any time of year.

Ingredients

Scale

Bread Pudding

10 slices thick-sliced bread (stale or slightly dried)
3 large eggs
1¾ cups half and half (or light cream)
¼ cup brown sugar
¼ cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon
½ cup raisins
2 tablespoons butter (melted)

Caramel Sauce

⅔ cup brown sugar
4 tablespoons butter
¼ cup heavy whipping cream

Instructions

Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C). Grease a 2.5-quart baking dish to prevent sticking.
Prepare Bread Cubes: Cut the bread slices into 1-inch cubes. If the bread is fresh, spread the cubes on a baking sheet and bake them for 4 to 6 minutes until slightly dried out. Allow the bread cubes to cool completely before proceeding.
Mix Custard: In a medium bowl, whisk together the eggs, half and half, brown sugar, granulated sugar, vanilla extract, cinnamon, and raisins until combined to create a flavorful custard base.
Combine Bread and Custard: Place the cooled bread cubes into a large bowl, then pour the custard mixture over the bread. Gently mix to ensure all the cubes are evenly coated with the custard.
Assemble and Bake: Transfer the soaked bread mixture into the greased baking dish. Drizzle the melted butter evenly over the top. Bake in the preheated oven for 35 to 40 minutes, or until a knife inserted in the center comes out clean, indicating the pudding is set.
Prepare Caramel Sauce: While the bread pudding bakes, combine the brown sugar and butter in a medium saucepan. Heat over medium heat, whisking constantly, until it comes to a boil. Allow it to boil for 1 minute to develop a rich caramel flavor.
Finish Sauce: Remove the saucepan from heat and whisk in the heavy whipping cream. Allow the sauce to cool slightly before serving.
Serve: Drizzle the warm caramel sauce generously over the baked bread pudding. Serve warm for the best flavor and texture experience.

Notes

Using slightly dried or stale bread helps the pudding soak up the custard better without becoming too soggy.
Raisins can be substituted with other dried fruits such as cranberries or chopped dates based on preference.
For a richer custard, substitute half and half with full cream or add an extra egg yolk.
Ensure to cool the bread cubes after drying them to prevent premature cooking of the eggs when mixing.
The pudding can be refrigerated and gently reheated before serving.
Optionally, add nuts like pecans or walnuts for added texture.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: bread pudding, dessert, baked pudding, caramel sauce, comfort food, raisins, cinnamon dessert