Ease of Preparation: Medium
Yield: 1 pan, 8-10 portions
How do you make bread better? By turning it into bread pudding! Toasted homemade bread, luxurious custard, warm spices, and sweet raisins make this Cinnamon Bread Pudding recipe a mouthwatering way to start your morning. The kids will love it and the grownups will love it too, especially with a splash of decadent brandy-spiked caramel sauce over the top!
Ingredients:
For the bread pudding:
- 1 cup (240 mL) raisins
- ½ cup (120 mL) brandy
- 1 loaf Breakfast Bread (see recipe) (8 cups/1.9 L cubed)
- 1 quart (950 mL) milk
- 3 large eggs, beaten
- 2 cups (470 mL) sugar
- 1 tablespoon (15 mL) vanilla extract
- 1 teaspoon (5 mL) cinnamon
- 3 tablespoons (45 mL) butter, melted
- 1/8 teaspoon (.75 mL) salt
For the caramel sauce:
- ½ cup (1 stick, 120 mL) butter
- ¾ cup (180 mL) brown sugar
- ½ cup (120 mL) whipping cream, plus more for whipped cream garnish
- ½ teaspoon (2.5 mL) vanilla extract
- Brandy, as needed
- Salt
Method:
For the bread pudding:
In a small saucepan, combine the raisins with 1/4 cup brandy. Warm over low heat to a gentle simmer, cover, remove from heat, and set aside until brandy is absorbed, about 20-30 minutes.
Preheat oven to 350 F (175 C).
Slice the bread and toast in the oven until fairly dry but not browned, about 10 minutes. When dry and cool enough to handle, cut into 1-inch (2.5 cm) cubes, should yield about 8 cups (1.9 L).
In a large bowl, whisk together the milk, eggs, sugar, vanilla, and cinnamon. Add the raisins with the remaining soaking liquid. Add the bread and press the bread into the mixture. Set aside for at least 30 minutes before baking to allow the bread to soak up the custard.
Pour the melted butter into the bottom of a 9×9 inch baking pan. Coat the bottom and the sides of the pan well with the butter. Pour the bread and custard mixture into the baking pan.
Bake at 350 F (175 C) for 1 hour (cover with foil after 30 minutes), until the liquid has set. The pudding is done when the edges start getting a bit brown and pull away from the edge of the pan.
For the caramel sauce:
Combine the brown sugar, cream, vanilla, butter, and salt, in a saucepan, and whisk to blend well. Slowly cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, then remove from heat.
Whisk in brandy to taste. Whisk again before serving. The sauce should be soft, creamy, and smooth.
To serve:
Serve the bread pudding with brandy caramel sauce on the side; pour on to taste. Garnish with whipped cream.
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