Caramel Raisin Bread Pudding
- Ready In:
- 50mins
- Ingredients:
- 10
- Serves:
-
15
ingredients
- 12 day-old dinner rolls or 1 loaf stale bread
- 5 eggs
- 4.92 ml ground nutmeg
- 9.85 ml ground cinnamon
- 236.59 ml white sugar
- 4.92 ml vanilla
- 591.47 ml milk
- 236.59 ml raisins
- 118.29 ml nuts (optional)
- 340.19 g container caramel topping
directions
- slice rolls or bread into 1/2 cubes.
- add the slightly beaten eggs.
- add nutmeg,cinnamon,vanilla and sugar.
- add milk to this and stir all ingredients.
- stir in raisins.
- spray a 9" x 13" cake pan with cooking spray.
- fill the pan with all ingredients.
- top with nuts and additional sprinkles of cinnamon and sugar.
- *make sure all bread or rolls are covered with wet mixture.
- you can slowly add a little more milk if needed to saturate all of the bread.
- Place in pre-heated 350 degree oven for about 40 minute Bake and remove when the top of the pudding is nicely browned.
- Serve warm or cooled, topped with a dab of carmel topping drizzled on top.
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