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Bread pudding is one of those timeless comfort foods that has a special way of warming both your heart and your taste buds. Growing up, my family had a tradition of making bread pudding on rainy afternoons, when the house would fill with the sweet aroma of vanilla and spices. I vividly recall sitting at the kitchen table, eagerly waiting for that first spoonful of the warm, fragrant pudding. It was a simple dish, but it always felt like a special treat, especially when paired with a rich, caramel sauce that drizzled over the top.
Bread pudding is more than just a dessert—it’s a versatile dish that transforms stale bread into something both comforting and delicious. This classic recipe combines cubed white bread with a creamy, spiced custard, all topped with a luscious caramel sauce. The result is a warm, gooey dessert that’s perfect for any occasion, whether you’re serving it for a family dinner or a cozy gathering with friends.
Ingredients
For the Pudding:
4 cups (8 slices) cubed white bread
1/2 cup raisins
2 cups milk
1/4 cup butter
1/2 cup sugar
2 eggs, slightly beaten
1 tablespoon vanilla extract
1/2 teaspoon ground nutmeg
For the Caramel Sauce:
1/2 cup butter
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 cup heavy whipping cream
1 tablespoon vanilla extract
Directions
Preparing the Pudding:
Preheat the Oven:
Begin by preheating your oven to 350°F (175°C). This will ensure that your oven is hot and ready for the pudding, which helps it cook evenly and develop a golden-brown top.
Combine Bread and Raisins:
In a large bowl, place 4 cups of cubed white bread. Add 1/2 cup of raisins. The bread cubes should be approximately 1-inch in size. This combination will form the base of your pudding, with the raisins adding a touch of sweetness and texture.
Prepare the Milk Mixture:
In a 1-quart saucepan, combine 2 cups of milk with 1/4 cup of butter. Place the saucepan over medium heat. Stir occasionally, allowing the butter to melt completely into the milk. This process usually takes about 4 to 7 minutes. The milk and butter mixture should be warm but not boiling.
Mix with Bread:
Pour the warm milk mixture over the bread and raisins. Let it sit for 10 minutes, allowing the bread to soak up the liquid. This step is crucial as it ensures the bread absorbs the flavors and softens, creating a rich, custard-like texture.
Add Remaining Ingredients:
Stir in 1/2 cup of sugar, 2 slightly beaten eggs, 1 tablespoon of vanilla extract, and 1/2 teaspoon of ground nutmeg into the soaked bread mixture. Mix well until all the ingredients are evenly incorporated. The sugar adds sweetness, while the eggs and vanilla contribute to the custard’s richness and flavor.
Prepare the Casserole:
Grease a 1 1/2-quart casserole dish. This helps prevent the pudding from sticking and ensures an easy cleanup. Pour the pudding mixture into the prepared dish, spreading it out evenly.
Bake the Pudding:
Place the casserole dish in the preheated oven. Bake for 40 to 50 minutes, or until the pudding is set in the center. The pudding should be firm and golden brown on top. You can test for doneness by inserting a knife into the center; it should come out clean if the pudding is fully cooked.
Making the Caramel Sauce:
Combine Sauce Ingredients:
In a 1-quart saucepan, combine 1/2 cup of butter, 1/2 cup of sugar, and 1/2 cup of firmly packed brown sugar. Cook over medium heat, stirring occasionally, until the mixture begins to thicken and comes to a full boil. This process typically takes about 5 to 8 minutes. The sugars and butter will blend together to form a rich caramel.
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