Ingredients
- For the Bread Pudding:
- 8 cups cubed bread
- 5 tablespoons melted butter
- 4 cups whole milk
- 4 eggs, beaten
- 1 cup packed brown sugar
- 1 cup raisins
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- pinch salt
- For the Caramel Sauce:
- 1/2 cup butter (1 stick)
- 1 cup packed brown sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup evaporated milk
Preparation
Step 1
Preheat the oven to 350F degrees. Put the cubed bread crumbs in a large bowl; set aside. In a medium bowl, combine melted butter, milk, beaten eggs, brown sugar, raisins, cinnamon, and vanilla. Pour mixture over bread and set sit for 45 minutes, giving the bread an occasional stir. Butter a 9 x 13 baking dish and transfer the bread and any liquid into the butter dish. Bake, uncovered, for 40 minutes. Remove bread pudding from oven and let cool on rack for 20 minutes. While bread pudding is cooling, make the caramel sauce. *Note- the bread pudding can be served warm or at room temperature.
In a small sauce pan, bring butter and brown sugar to a boil. Boil for 2 minutes and remove from heat. Stir in salt, vanilla extract, and evaporated milk. Slice bread pudding and pour over warm individual pieces.