Bread Pudding Recipe

Preheat the oven to 350°F. Grease a 2.5-quart baking dish.

Lower the bread into 1-inch cubes. If the bread is contemporary, place it on a baking sheet and bake for 4 to six minutes (or till barely dried). Cool fully.

In the meantime, in a medium bowl, whisk collectively eggs, cream, brown sugar, granulated sugar, vanilla, cinnamon, and raisins.

In a big bowl mix the cooled bread cubes and raisins. Pour the egg combination over the bread. Gently combine till all of the bread cubes are evenly coated.

Switch the bread combination to the ready baking dish. Drizzle melted butter over high.

Bake for 35 to 40 minutes till a knife inserted within the middle comes out clear.

Make the sauce whereas the bread pudding is baking. Mix the brown sugar and butter in a medium saucepan.

Carry to a boil over medium warmth, whisking consistently, and let boil for 1 minute.

Take away from warmth and whisk in heavy cream. Permit to chill barely.

Drizzle the caramel sauce over the baked bread pudding and serve heat.