This is my own version of the beloved old fashion bread pudding desert. So simple to make, and we love it!! My husband loves raisin bread, but never seems to finish the loaf. So this is my secret to my bread pudding. Since I grew up with the "waste not, want not" lesson in life. I always find something to do with our leftovers....lol
- 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
- 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.