Ingredients
The following ingredients have 15 Servings
- 8 cup(s) chopped stale raisin bread (about 2 average sized loaves)
- 9 large eggs, beaten
- 2 1/4 cup(s) milk
- 1 3/4 cup(s) heavy whipping cream
- 1 stick(s) butter, melted
- 1 tablespoon(s) vanilla extract
- 1 tablespoon(s) cinnamon
- 1 cup(s) granulated sugar
- 1/4 cup(s) brown sugar, packed
- 1 1/2 cup(s) raisins
- CARAMEL SAUCE
- 1 cup(s) granulated sugar
- 1/4 cup(s) water
- 2 teaspoon(s) lemon juice
- 2 teaspoon(s) butter, room temp
- 1 cup(s) heavy whipping cream
Instruction
- Chop the raisin bread and put in a large bowl. If the bread is not stale, then chop it and put it in an even layer on a baking sheet. Preheat the oven to 250. Bake the bread for 10-15 minutes. Let cool before using.
- In a large bowl, whisk together everything EXCEPT bread and raisins.
- Now add bread and raisins and toss until thoroughly blended.
- Pour in a greased lasagna pan (a little bigger than a 9x13).
- Bake in preheated 350 degrees oven UNCOVERED for 45 minutes.
- Let stand 5 minutes before cutting.
- To prepare the caramel sauce, in saucepan combine sugar, water, and lemon juice.
- Bring to a boil.
- Turn down to medium heat and cook until mixture turns an amber color.
- Add butter and stir until melted.
- Slowly add cream. Stir.
- Drizzle sauce on as it's dished out, not on the whole pudding. If you want you can add a scoop of vanilla ice cream on the bread pudding and then drizzle it all in caramel sauce. You can also add 1 cup of finely chopped walnuts or pecans.
