This recipe is made with sweet bread and raisins soaked in an easy custard and baked until golden. This is a sponsored recipe created on behalf of Sara Lee® Bread.
What is Bread Pudding?
Bread pudding is an easy dessert recipe. There are different types of bread pudding; this version is similar to French toast in flavor and texture with a sweet caramel sauce.
Simple ingredients: Stale bread, eggs, dairy, and butter are mixed with spices. Simple and delicious. Versatile: This version of bread pudding welcomes additions like chopped apples, egg nog in place of dairy. Swap the raisins for other dried fruit like apricots or dried cranberries. Brunch or Dessert: We most often enjoy bread pudding for dessert with ice cream, but it can be served for brunch as well.
Ingredients for Bread Pudding
Bread – Use any variety of thickly sliced stale or day-old bread like Sara Lee Artisano bread. Dry bread cubes will soak up the egg mixture. Any bread will work but we love French bread, braided bread, or brioche. If your bread is fresh, dry it in the oven or let it sit out uncovered overnight. Custard Mixture – Large eggs, and half and half (or light cream) are whisked with brown sugar and spices. In addition to cinnamon, you can add a pinch of cloves, nutmeg, or allspice for a more fragrant and spicy dish. Pumpkin pie spice or apple pie spice? Yes, please! Variations – Bread pudding is a versatile ‘base’ for other add-ins like walnuts, pecans, coconut, cranberries, diced apples, or chocolate chips.
How to Make Bread Pudding
Sauce for Bread Pudding
While bread pudding is often served with vanilla sauce, we love a quick and easy homemade caramel and a scoop of vanilla ice cream of course. Feel free to add some rum to make a rum sauce. Bread pudding can be served warm or room temperature. Leftovers can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 3 months. Freeze in single serving size to make it easy to thaw and enjoy! © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
