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.
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
1 tablespoon vanilla
1 tablespoon cinnamon
1 c sugar
1/4 c packed brown sugar
1 1/2 c raisins
1 c sugar
1/4 c water
2 teaspoons lemon juice
2 tablespoon butter room temp
1 c heavy whipping cream
1In 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.)
2CARAMAL 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.