- 8
- 15 mins
- 15 mins
Ingredients
- FOR THE BREAD PUDDING:
- 15 slices white bread, cubed, crust removed
- 1/4 cup unsalted butter, melted
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 3/4 cup raisins
- 3/4 cup Fisher Pecans, chopped
- 6 large eggs
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp kosher salt
- 2 1/2 cups milk, warmed
- FOR THE CARAMEL SAUCE:
- 1/2 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter
- 1/4 cup heavy cream
Preparation
Step 1
Preheat oven to 375°F. Lightly grease an 8-inch square baking dish with baking spray. Set aside.
In a large bowl, combine bread cubes with melted butter, cinnamon, nutmeg, raisins and chopped pecans. Mix gently until well blended. Pour into bottom of prepared baking dish.
Using the same bowl, whisk together the eggs with the sugar, vanilla and salt until frothy. Add warm milk and stir until blended. Pour over bread mixture.
Bake for 30-35 minutes until edges lightly brown (center will be jiggly). Remove from oven.
While bread pudding slightly cools and sets, prepare caramel sauce. In a saucepan over medium high heat, combine sugars, butter and heavy cream. Bring to a boil and stir continuously. Boil (at a rolling boil) for about 2 minutes.
Serve warm. ENJOY!