GRANDMA'S BREAD PUDDING

JANE LOUISE Recipe

By JANE LOUISE lovinspoonful

I don't know what it is with grandmas and bread pudding. But, when I have a grandma over for dinner and say I have bread pudding I see a big smile on their face. Just going to grandma's and giving her a tupperware of bread pudding puts you in the Will for sure. Now that I"M a grandma, I can't say I'd turn down this delicious bread pudding either. Make this for your Easter Brunch...or your favorite grandma.


Recipe Rating:
 7 Ratings
Serves:
15 or 2 grandmas
Prep Time:
Cook Time:

Ingredients

chop 8 cups (2 average sized loaves) raisin bread
put in large bowl. (if you don't have a day to harden the bread then chop it up and put it on a cookie sheet and bake for 10-15 minutes at 250 preheated. cool before using
9 beaten eggs
2 1/4 c milk
1 3/4 c heavy whipping cream
1 stick melted butter
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1 tablespoon vanilla
1 tablespoon cinnamon
1 c sugar
1/4 c packed brown sugar
1 1/2 c raisins
CARAMEL SAUCE
1 c sugar
1/4 c water
2 teaspoons lemon juice
2 tablespoon butter room temp
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1 c heavy whipping cream
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Directions Step-By-Step

1
In a large bowl, whisk together everything EXCEPT bread and raisins. Now add bread and raisins and toss until thoroughly blended.
Pour in GREASED lasagna pan (a little bigger than a 9x13). Bake in preheated 350 degrees oven UNCOVERED for 45 minutes. Let stand 5 minutes before cutting.
Drizzle with caramel sauce. (Put sauce on as it's dished out, not on the whole pudding.)
2
CARAMAL SAUCE: In saucepan combine sugar, water and lemon juice.Bring to a boil. Turn down to medium heat and cook until mixture turns an amber color. Add butter and stir until melted.
Slowly add cream. Stir.
Drizzle over a serving of bread pudding...or just drink it directly from the pan. Don't burn yourself! Okay, I'm joking...no seriously. If you want you can add a scoop of vanilla ice cream on the bread pudding and then drizzle it all in caramel sauce.
NOTE: If grandma doesn't mind, you could add 1 cup of finely chopped walnuts or pecans when you add the raisins. I don't use nuts because my husband's grandmother takes her teeth OUT before she eats...go figure.

About this Recipe

Course/Dish: Other Breakfast, Puddings
Collection: Mom Made It Best
Other Tag: Quick & Easy
  • Comments

  • 1-5 of 30
  • user
    Marysue Drysdale Suess - Apr 1, 2010
    This one of my husband's favorite. I will add this to our Easter Brunch. I need to stay off the web site, I keep adding stuff to the menu. :} Marysue
  • user
    JANE LOUISE lovinspoonful - Apr 1, 2010
    Marysue, I had to invite 13 people to my table for Easter just to eat all my stuff!?!?! Do you think we need to get a life? Or what?
  • user
    Patricia Hudspeth magenpiez - Apr 1, 2010
    Can't anyone make a smaller breadpudding?
  • user
    JANE LOUISE lovinspoonful - Apr 1, 2010
    well, this is a large amount but I usually serve it and give the rest to relatives and neighbbors. OR I do freeze it, cutting into pieces and putting them in a zip lock freezer bag. Then when I want just a portion, I take out a square and microwave it.
  • user
    Marybeth Phillips Muzzi - Sep 18, 2010
    Oh my, was this delicious! My grand kids just loved it. I would definately make again. I used 2 loaves of Pepperidge Farm cinnamon raisin bread and it was the best bread pudding I ever had.