Classic Bread Pudding with Raisins and Caramel Sauce Recipe

Introduction

Bread pudding is a warm, comforting dessert that transforms simple bread into a rich, custardy treat. With soft bread cubes soaked in a sweet, spiced milk mixture and topped with a luscious caramel sauce, it’s perfect for any occasion.

Ingredients

• 4 cups cubed white bread (approximately 8 slices, cut into 1-inch pieces)
• 2 large eggs (lightly beaten)
• 2 cups milk
• ¼ cup raisins
• ¼ cup butter (softened)
• ¼ cup granulated sugar
• ¼ teaspoon ground nutmeg
• ¼ cup brown sugar (firmly packed)
• 1 tablespoon vanilla extract
• ¼ cup granulated sugar (for caramel sauce)
• ¼ cup heavy whipping cream

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). In a large bowl, combine the cubed white bread and raisins.
2. Step 2: In a saucepan, heat the milk and softened butter together until the butter melts completely. Pour this warm mixture over the bread cubes and allow them to soak for about 10 minutes.
3. Step 3: Stir in the granulated sugar, beaten eggs, vanilla extract, and ground nutmeg into the soaked bread mixture until everything is evenly combined.
4. Step 4: Transfer the mixture into a greased casserole dish that holds at least 1 ½ quarts.
5. Step 5: Bake in your preheated oven for 40 to 50 minutes, until the top is golden brown and the center is firm. Test doneness by inserting a knife; it should come out clean.
6. Step 6: To make the caramel sauce, combine equal parts butter, granulated sugar, and brown sugar in a saucepan over medium heat. Stir continuously until the mixture thickens and begins to boil, about 5 to 8 minutes.

Tips & Variations

• Use slightly stale bread for best texture, as it absorbs the custard better without becoming mushy.
• Substitute raisins with other dried fruits like cranberries or chopped apricots for different flavors.
• Add a sprinkle of cinnamon or orange zest to the custard mixture to enhance the aroma.
• Serve warm with a drizzle of the homemade caramel sauce or a scoop of vanilla ice cream for extra indulgence.

Storage

Store leftover bread pudding covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm it in the oven at 300°F (150°C) until heated through. For best texture, add caramel sauce fresh before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of bread for bread pudding?

Yes, you can use brioche, challah, or even croissants for a richer, more tender pudding. Just make sure the bread is slightly stale for optimal soaking.

Is bread pudding gluten-free?

Traditional bread pudding is not gluten-free since it uses regular bread. However, you can make a gluten-free version by using gluten-free bread in the recipe.

Classic Bread Pudding with Raisins and Caramel Sauce Recipe

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★★★★★

5 from 122 reviews

This classic Bread Pudding recipe combines soft, cubed white bread soaked in a rich mixture of milk, butter, eggs, and spices, then baked to golden perfection. Enhanced with plump raisins and a warm nutmeg aroma, it’s served with a luscious homemade caramel sauce, making it a comforting dessert perfect for any occasion.

• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Bread Mixture

• 4 cups cubed white bread (approximately 8 slices, cut into 1-inch pieces)
• ¼ cup raisins
• 2 cups milk
• ¼ cup butter (softened)
• ¼ cup granulated sugar
• ¼ teaspoon ground nutmeg
• 2 large eggs (lightly beaten)
• 1 tablespoon vanilla extract

Caramel Sauce

• ¼ cup butter
• ¼ cup granulated sugar
• ¼ cup brown sugar (firmly packed)
• ¼ cup heavy whipping cream

Instructions

1. Preheat Oven and Prepare Bread: Begin by preheating your oven to 350°F (175°C). In a large bowl, combine the cubed white bread and raisins, ensuring they are mixed evenly.
2. Heat Milk and Butter: In a saucepan, heat the milk and butter together over medium heat until the butter melts completely. Remove from heat immediately once melted to avoid boiling.
3. Soak Bread: Pour the warm milk and butter mixture over the bread and raisins. Let it soak for about 10 minutes to allow the bread to absorb the liquid and soften.
4. Mix Remaining Ingredients: To the soaked bread mixture, add the granulated sugar, beaten eggs, vanilla extract, and ground nutmeg. Stir gently but thoroughly to combine all ingredients evenly without breaking down the bread too much.
5. Transfer to Baking Dish: Grease a casserole dish that holds at least 1 ½ quarts capacity. Transfer the bread pudding mixture into the dish, spreading it evenly.
6. Bake the Pudding: Place the casserole dish in the preheated oven and bake for approximately 40–50 minutes. Bake until the top is golden brown and the center is firm. Check doneness by inserting a knife; if it comes out clean, the pudding is ready.
7. Prepare Caramel Sauce: While the pudding bakes, prepare the caramel sauce by combining butter, granulated sugar, and brown sugar in a separate saucepan over medium heat. Stir continuously to dissolve the sugars. Cook the mixture until it thickens and begins to boil, roughly 5–8 minutes.
8. Finish Caramel Sauce: Remove the caramel sauce from heat and stir in the heavy whipping cream until smooth and glossy. Serve the warm caramel sauce drizzled over the baked bread pudding.

Notes

• For best results, use slightly stale bread as it absorbs the custard mixture better.
• You can substitute raisins with other dried fruits like cranberries or chopped dates.
• Ensure the caramel sauce does not burn by stirring continuously and regulating heat.
• Allow the pudding to cool for a few minutes before serving to let it set properly.
• This dessert can be served warm or at room temperature according to preference.

Keywords: bread pudding, classic dessert, baked bread pudding, caramel sauce, raisin dessert