Cinnamon-Caramel Bread Pudding

By NicoleS

Ingredients

• 20 3 1/2" x 3 1/2" slices cinnamon-raisin bread (not ends)
• 12 large eggs
• 2 1/2 cups whole milk
• 2 cups whipping cream, divided
• 1 cup sugar
• 2 Tbsp. vanilla
• 1 1/2 tsp. grated orange peel
• Pinch salt
• 2 Tbsp. powdered sugar
• Caramel sauce

Preparation

Step 1

Cut bread into 3/4" cubes. Place in a very large bowl.

Wisk eggs, milk, 1 cup cream, 1 cup sugar, vanilla, orange zest, and salt in large bowl until sugar dissolves. Pour egg mixture over bread; toss to coat. Cover w/plastic wrap and place pate on top to submerge bread in egg mixture. Chill at least 4 hours or overnight.

Stir bread mixture; let stand at room temperature for 30 minutes. Preheat oven to 375°. Butter 16 3/4 cup custard cups. Divide bread among cups. Add to water bath. Bake about 40 minutes until puffed and tester comes out clean.

Beat remaining 1 cup cream and powdered sugar until peaks form. Top with warm caramel sauce.