Quick and easy Bread Pudding Dessert with a twist using a Vanilla Caramel Sauce!
4-5 Slices White Bread, cubed, crust off (optional)
4-5 Slices Wheat Bread, cubed, crust off (optional)
2 cups evaporated milk
2 cups whole milk
2 cups white sugar
1 cup raisins
1/2 tsp ground cinnamon
3 tbsp unsalted butter
1/4 tsp almond extract, optional
Note: You can use any type of bread (French Bread, Croissants, etc) you can use all whole milk or evaporated milk and Golden Raisins instead of Regular Raisins. Also use the end bread. Don't pour all of the Sauce. Use leftover sauce for Ice Cream and other desserts.
Place breads and raisins into a greased with butter 9x13 inch pan. Microwave milks and butter about 4 minutes or heat on top of the Stove. In a separate bowl, whisk eggs, sugar, cinnamon, and almond extract. Slowly and the egg mixture to the milk mixture. Whisk together until combined. Let it soak into bread and raisins for 30 minutes. Preheat oven to 340 degrees. Bake for 1 hour. The pudding should be set in the middle. (You may have to adjust your time depending on your oven.) Remove from oven and place on cooling rack to cool.
Vanilla Caramel Sauce
1/2 cup (1 stick) unsalted butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup heavy whipping cream
1 tsp vanilla extract
1/2 tsp almond extract, optional
Tip: Melt butter first before adding the rest of the ingredients so the sauce won't be lumpy.
Add all ingredients (except the extracts) in a small saucepan and cook over Medium Heat on the stovetop. Bring to a full boil about 5 minutes. Remove from heat then add extracts. Spoon over warm bread pudding and serve.
Follow me on Social Media
Email: [email protected]
Baking Website: http://brittanymoore19917.wix.com/ellendelights