Cranberry and Raisin Bread Pudding With Caramel Sauce
photo by llk2day
- Ready In:
- 1hr 5mins
- Ingredients:
- 14
- Serves:
-
16
ingredients
- 8 slices raisin bread, cubed
- 5 slices white bread, cubed
- 2 (12 ounce) cans evaporated milk
- 4 large eggs, slightly beaten
- 4 tablespoons butter, melted
- 1⁄2 cup dried cranberries
- 1⁄2 cup golden raisin
- 3⁄4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon ground nutmeg
- 1 tablespoon vanilla
- 1⁄2 cup walnuts, chopped (optional)
-
Optional Caramel Sauce for one serving only
- 1 tablespoon caramel sauce (smuckers icecream topping)
- 1 tablespoon non-dairy vanilla coffee creamer
directions
- Place the cranberrys, raisins and nuts in a small bowl with just enough boiling water to cover.
- Let stand a few minutes until they are plumped out and then drain.
- In a large bowl blend the bread, cranberrys, raisins and nuts.
- In a medium bowl mix the remaining ingredients together and pour it over the bread mixture and blend.
- Pour the mixture into a lightly oiled 8x12 baking dish and allow to stand for 10 minutes before placing in oven.
- Bake in a hot 350 degrees oven for 40-45 minutes.
- COOL before cutting into serving size portions.
- THE CARMAMEL SAUCE.
- It is so simple - You make the choice in how much you want to make up at a time.
- Place ingredients in a microwave safe dish and just slightly warm up until the caramel is slightly melted.
- Blend well and pour over the bread pudding servings.
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