Bread pudding takes me all the way back to some of the coldest nights I have ever experienced...all the way back to Chicago. One night I was out with a group of friends and it was cold, like -57° below cold! We had just finished dinner at Zinfandel and were presented with the dessert list. Creme brulee, some kind of chocolate cake, blah...blah...blah oh wait what's this...warm bread pudding, perfect! So I ordered it, not like I had any room for this dessert, but it said "warm" on the menu and I was desperate to feel warm again. The table helped me finish off this great dessert and then we were on our way, warm, full and toasty form a night of great food, wine and, of course bread pudding.

I have recreaded this great tasting bread pudding, and have added some of my touches to it. This is best served warm with vanilla bean ice cream and my (easy) caramel sauce. Nothing beats a chilly, or downright cold evening than this bread pudding...so enjoy!

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Bread pudding with cinnamon and caramel sauce

Click here for the caramel sauce recipe

Printable version of this Bread pudding recipe (word doc)

Yield - 4 to 6 servings

2 loaves of bread, cut into 1” cubes

1 qt – 2% milk

1 pint – heavy cream

12 oz – butter

6 cups – sugar

6 – eggs, slightly beaten

1t – vanilla extract

1T – cinnamon

2t – nutmeg

1t – allspice

1t – kosher salt

2c – golden raisins or other dried fruit (opt)

Instructions:

1. Combine the milk, cream and butter in a saucepan and heat until the butter has melted.
2. Mix together the bread and the raisins, adding in the milk and then let it stand to absorb the liquid.
3. Combine the sugar, spices, eggs and vanilla, mixing well until all is incorporated. Pour over the bread mixture and mix well.
4. Pour into the greased baking dish and place in a preheated 350° oven and bake for 35 minutes, or until the top is a bit crispy.
5. Serve with vanilla bean ice cream and my easy caramel sauce.

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