Bread Pudding

We've made bread pudding lots of different ways with lots of different breads - leftover French bread, Panettone, and most recently Brioche hamburger buns! You really can't go wrong.

Admittedly, when I was making the caramel sauce it didn't look like it was going to work out. The butter and sugar started turning into a paste and I had no idea if it was "boiling". But when I finally took it off the stove and added the heavy cream it turned out just fine - although it was an awful lot of sauce, so pour sparingly.

Bread Pudding

Ingredients

10 slices thickly sliced bread stale or slightly dried
3 large eggs
1 ¾ cups half and half or light cream (or egg nog)
¼ cup brown sugar

¼ cup white sugar
1 teaspoon vanilla extract

1 teaspoon cinnamon
½ cup raisins

1/4 cup chocolate chips (optional, but super delicious)
2 tablespoons butter melted

Sauce:

⅔ cup brown sugar
¼ cup butter
¼ cup heavy cream

Directions

Preheat the oven to 350°F. Butter an 8-inch baking dish.

Cut the bread into 1-inch cubes. If the bread is fresh, place it on a baking sheet and bake for 4 to 6 minutes (or until slightly dried). Cool completely.

Meanwhile, in a medium bowl whisk together eggs, cream, sugars, vanilla, and cinnamon.

Pour the egg mixture over the bread. Add raisins and chocolate chips and toss lightly with your hands. Transfer the bread mixture to the prepared baking dish. Drizzle butter over top.

Bake for 35 to 40 minutes until a knife inserted in the center comes out clean.

Meanwhile, for the sauce, combine the brown sugar and butter in a medium saucepan. Bring to a boil over medium heat while whisking and let boil for 1 minute. Remove from heat and whisk in heavy cream. Allow to cool slightly.

Drizzle the caramel sauce over the baked bread pudding and serve warm.




Original link:

https://www.spendwithpennies.com/easy-bread-pudding/