Raisin Bread Pudding with Vanilla Caramel Sauce

raisin bread pudding recipe

Mmmm, if you want a really decadent dessert/comfort food, what is better than bread pudding? Okay, there might be some things better, but it’s definitely near the top of the list. This is delicious even before the sauce, and downright heavenly with it. If you live alone, be sure to invite someone over so you don’t just sit and eat it all at once. It’s that good.

You could use plain bread, but I say the more raisins the better. I love the vanillas from King Arthur, and I used a Mexican vanilla they sell for this recipe.

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First, you combine the bread and raisins in a large bowl, then melt the butter in the milk before adding to the dry mixture.

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Then you let it all soak up that milky, buttery goodness for 10 minutes. Add remaining pudding ingredients and pour into a greased 1.5 quart casserole dish. Bake at 350 degrees for 40-50 minutes until center is set.

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It already looks pretty darned good, doesn’t it? Wait till you smell it. When I made this, my landlords also owned the house next door and had a man doing contracting work. He always commented about the heavenly smells coming from the kitchen, poor guy!

But now, it’s time for the icing on the cake, so to speak, or the sauce on the bread pudding.

Combine all sauce ingredients but the vanilla in a saucepan (1 quart) and cook over medium heat, stirring occasionally until mixture thickens and comes to a boil. Add vanilla.

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Then pour all that  that warm, gooey love over bread pudding. To. Die. For.

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Raisin Bread Pudding with Vanilla Caramel Sauce

Raisin Bread Pudding with Vanilla Caramel Sauce

Ingredients

  • Pudding
  • 8 slices of raisin bread (4 cups)
  • 1/4 cup raisins
  • 1/4 cup butter
  • 2 cups milk
  • 2 eggs, slightly beaten
  • 1/2 cup sugar
  • 1/2 tsp nutmeg
  • 1 TBSP vanilla
  • Sauce
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/2 cup butter
  • 1/2 cup heavy cream
  • 1 TBSP vanilla

Instructions

  1. Preheat oven to 350 degrees.
  2. Cube bread and combine with raisins.
  3. Heat milk and butter in saucepan till butter is melted and pour the mixture over the bread.
  4. Let soak for 10 minutes.
  5. Add remaining ingredients and pour into a greased 1.5 quart casserole dish.
  6. Bake 40-50 minutes until center is set.
  7. Sauce
  8. Combine all but the vanilla in a saucepan (1 quart) and cook over medium heat, stirring occasionally until mixture thickens and comes to a boil.
  9. Add vanilla.
  10. Serve warm over bread pudding
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