Cinnamon Raisin Bread Pudding with Caramel Sauce
It doesn’t matter what time of year it is, bread pudding is such a comfort food. Warm and custard-like on the inside with a slightly crispy exterior, it is so warming to the soul! However, what really makes bread pudding so delicious and over-the-top is the sauce! It needs to be silky smooth, buttery, and sweet. The sauce on this bread pudding is just that and is classic caramel sauce. As an added bonus, it is easy to make and can be prepared while the bread pudding bakes. Let’s just say you will be wanting seconds and possibly even thirds!
Bread pudding is always best served warm out of the oven, but the leftovers may also be eaten warmed in the microwave or in a skillet with some extra butter. The latter is basically like a dessert French toast. Totally your choice, though you may not have leftovers to worry about to be honest.
I’ll stop writing so you can get to baking! I’ve included some tips below and even posted a GIF! This was all Rob’s doing since he is way more technologically savvy!
Dried or stale bread is best for bread pudding, but if you are in a pinch you can still use fresh bread.
If you do not have cinnamon raisin bread, you may substitute with other bread. You may want to increase the cinnamon to 1 tsp and increase the sugar to 1/2 cup.
If you want the bread pudding to be extra rich, you may use half and half in place of whole milk. I did not test this recipe using plant-based milk.
Feel free to increase or omit the golden raisins. You may also use regular raisins, but we prefer the taste of golden raisins.
You may also add nuts! Just sprinkle them over the bread cubes with the raisins. Pecans or walnuts would be an excellent choice here.
Big servings with lots of sauce are always appreciated!
Cinnamon Raisin Bread Pudding
4 cups cinnamon raisin bread, cubed
¼ cup golden raisins
2 Tbsp butter, melted
2 cups whole milk, warmed
3 eggs, slightly beaten
1/3 cup sugar
½ tsp ground cinnamon
1 tsp vanilla
Preheat oven to 350°F and grease an 8x8 inch glass baking pan or 1 ½ quart casserole dish.
Place the cubes of bread in the baking dish and sprinkle with the golden raisins. Drizzle the melted butter over the top.
In a separate bowl, combine the whole milk, eggs, sugar, cinnamon, and vanilla. Whisk until smooth and combined. Gently pour this mixture over the bread cubes and ensure all bread is submerged in the egg custard. Let sit for 15 minutes for bread to soak.
Bake for 40-50 minutes, or until the center of the bread pudding is set and puffed. Bake times will vary on the type of baking dish used. Serve warm with caramel sauce (recipe follows).
¼ cup (1/2 stick) butter
½ cup brown sugar
1 Tbsp corn syrup
Pinch salt (optional)
¼ cup heavy cream
In a medium saucepan, melt the butter. Stir in the brown sugar, corn syrup, and pinch of salt. Bring the mixture to a full boil, stirring constantly.
Add the heavy cream and return to a full boil, stirring constantly. Mixture will be slightly thickened.
Serve over bread pudding while warm.