I was trying to think of something for dessert last night and homemade bread pudding was my choice. Our Dad was not a dessert lover but bread pudding was one of his favorites. Our grandma made the best bread pudding, hope you like it!
Directions:
This is my basic caramel sauce recipe I use for caramel rolls, ice cream topping, lattes, etc. You can store it in a glass jar and keep it in the refrigerator.
~ Simply Tammi
Ingredients:
5 cups slightly dried out bread, any kind. I used Italian bread.
1/4 cup raisins (optional)
2 cups milk
1/4 cup butter
1/2 cup white sugar
2 eggs
1 T vanilla
1/4 tsp nutmeg
1/2 tsp cinnamon
Caramel Sauce Ingredients
1/2 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup heavy cream
1 tsp vanilla
- Cut the bread in cubes. I cut some of the crust off (on about half of the bread). Place bread into a greased casserole dish or an 11x9 inch pan. Add raisins.
- Microwave milk and butter about 4 minutes on 60% power or heat in a saucepan over medium heat on the stove.
- In a separate bowl, whisk eggs, sugar, vanilla, nutmeg and cinnamon. Slowly add the mixture to the egg and milk and butter mixture. Whisk together. Pour over the bread and raisins. Let it soak into the bread for about 30 minutes.
- Heat oven to 340F. Bake for about an hour. Your pudding should be set in the middle. You may have to adjust your time depending on your oven.
- Remove from oven and place on a cooling rack to cool.
This is my basic caramel sauce recipe I use for caramel rolls, ice cream topping, lattes, etc. You can store it in a glass jar and keep it in the refrigerator.
- Place all ingredients (except the vanilla) in a small saucepan and cook over medium heat on the stove. Stir only until the sauce comes to a full boil, it only takes about 5 minutes, then remove from heat and stir in the vanilla.
- Spoon over warm bread pudding and serve.
~ Simply Tammi