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Old Fashioned Bread Pudding

  • 10 slices Italian Bread with crusts, cut into 1" cubes
  • 1/2 cup raisins
  • 4 eggs
  • 1/4 cup light brown sugar, firmly packed
  • 2 cups half and half
  • 1/2 cup melted butter
  • 1 cup granulated sugar
  • 1 tsp. ground nutmeg
  • 2 tsp. vanilla extract
  • 2 cups whole milk
  • Caramel Sauce
  • 1/2 cup butter
  • 1/4 tsp. salt
  • 1 tsp. vanilla
  • 1 cup light brown sugar, firmly packed
  • 1/2 cup evaporated milk
 

METHOD

Sauce: in a saucepan over medium heat, melt the butter and brown sugar together, whisking as the mixture cooks. Bring to a boil, remove from the heat and whisk in the salt, vanilla and evaporated milk. Set aside and drizzle later on the baked pudding.

Pudding: Place the bread cubes in a greased, 3-qt. baking dish. Sprinkle the raisins over the cubes, then drizzle with the melted butter. Do not mix, set aside.

In large mixer bowl, beat eggs till frothy, then add sugar, nutmeg and vanilla; combine. Add the cream and milk, do not over beat. Pour the milk mixture over the bread mixture and let it soak for 10 minutes, patting the bread gently down into the milk mixture occasionally.

Preheat oven to 350 degrees.

Place the baking dish inside a larger baking dish that is half-filled with water. (the water should come half-way up the sides of the smaller baking dish.) Bake for approximately 1 hour. Remove from the water and cool.

Cut into squares, top with the sauce, serve.

Serves: 12

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