Cinnamon Raisin Bread Pudding
Bread pudding is my go to breakfast or dessert when I’m entertaining large groups.
It’s quick, you can make it in large quantities, it’s inexpensive and most importantly its ridiculously decadent and delicious. It’s also microwavable for days. You know how Chinese food tastes better the next day? It’s almost like that.
My friends who stayed with us in the Outer Banks this weekend have already emailed me that they are craving it again. Yup … and it’s just. bread. pudding. I dare you to not like it …. it’s impossible.
Sometimes I will throw in butterscotch or white chocolate chips, maybe even some coconut flakes. You could do so much with it, but never leave out the caramel topping.
Shopping List (serves 8-10)
1 loaf cinnamon raisin bread, cubed
2 cups milk
1 cup heavy cream
3 eggs, beaten
1 cup brown sugar
1 cup caramel sauce (at least)
(if you add candy chips about one cup will do the trick)
Preheat your oven to 350 degrees. In a large bowl add your bread, eggs, milk, cream and sugar. Combine with your hands or a large spoon. Grease a 9×13 brownie or cake pan and pour in your bread mixture.
Bake for about 45 minutes to an hour, or until the edges are completely golden. Top generously with caramel sauce and sprinkle on some more brown sugar. Serve warm or cold — either way its REALLY GOOD.