Old Fashion Bread Pudding With Caramel Sauce

"easy recipe... truly Canadian recipe"
 
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photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt
photo by ivory m. photo by ivory m.
photo by lostris269 photo by lostris269
photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt photo by limeandspoontt
Ready In:
1hr
Ingredients:
15
Serves:
14
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ingredients

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directions

  • Place the bread cubes in a 9 x 13 buttered glass pan.
  • Sprinkle the raisins over the bread.
  • Drizzle on the melted butter, do not mix into the bread cubes and raisins.
  • Set this aside.
  • In a large bowl, beat eggs until broken up and blend in the sugars, nutmeg, half and half and the milk.
  • DO NOT OVER BEAT THIS MIXTURE JUST COMBINE.
  • Pour the mixture over the cubes and raisins and let it all soak in, gently patting the bread down into the milk every now and then.
  • Sprinkle the top with a grating of more nutmeg.
  • Preheat the oven to 350 degrees F.
  • Bake the pudding for 50 minutes, checking about the 40 minute mark, that its not getting too brown-- If it is cover with foil loosely.
  • Bake until pudding is puffy all over and golden.
  • Remove to rack to cool.
  • Sauce-- In a saucepot over med.
  • heat, melt the butter, and brown sugar.
  • Bring to a boil, and remove from the heat.
  • Whisk in the salt, vanilla, and milk.
  • The sauce can be made ahead, then warmed in the microwave-- Cut cooled pudding into squares, and top each with hot sauce.

Questions & Replies

  1. is it ok to use hamburger buns i did not have old bread i do not have can milk what should i use instead
     
  2. Can you freeze bread pudding?
     
  3. Hi! I'm confused about the "whole eggs" and "beat eggs until broken up" part of the recipe. Does it mean that we use the eggshells? This is something I've never heard of!
     
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Reviews

  1. Southern cooks cherish a good basic bread pudding recipe. Darlin'! This is the one! I've made it several times now and it always turns out well. I use fresh Italian bread, but I've combined Italian bread with honey wheat sandwich bread. Cook's Illustrated mag. recommends using challah, if you can find it. This one is so good that it doesn't need a sauce. It keeps well and reheats nicely in the microwave.
     
  2. This review is for the caramel sauce which is absolutely fabulous and so easy to make. I needed a good sauce for some apple bread pudding and this one looked pretty tasty. Now it will be my go to whenever I need a caramel sauce. Evaporated milk will also be a staple in my pantry. Not sure all of this is good for me but my people are going to love it.
     
  3. Only can comment on the caramel sauce as I had used another bread pudding recipe, but the sauce was great! I wanted to dip everything in it!
     
  4. I made this once before & it wad delicious
     
  5. Made this yesterday for a family gathering. Was a big hit, especially the caramel sauce!
     
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Tweaks

  1. I added pecans and golden raisins, and.....RUM. Unbelievable how good this is.
     
  2. This is awesome! I took it to work and everyone was raving about it. I substituted pecans for the rasins and cinnamon for the nutmeg. The sauce is good too. But the bread pudding is good enough to eat without sauce.
     

RECIPE SUBMITTED BY

Grandmother of two boys, great grandmother of one ...worked in hardware and construction for forty years, read all cookbooks, watch all cook shows on tv. like to cook all types of new recipes.
 
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