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mother-in-laws favorite bread pudding

(3 ratings)
Blue Ribbon Recipe by
Phyllis owens
arlington, TX

Today is Mother's Day, and I thought of something my mother-in-law craves - this bread pudding. She begs for it all the time, so this is something special for her.

Blue Ribbon Recipe

Bread pudding originated as a way to use stale bread. It has now become a staple in many homes. We love how this version uses raisin bread. You get little pops of sweet and tangy bits in every bite. Warm and comforting, with a creamy and buttery texture, this bread pudding melts in your mouth. Drizzled on top is a sweet, buttery caramel sauce that's the perfect addition.

— The Test Kitchen @kitchencrew
(3 ratings)
yield 8 -12
prep time 10 Min
cook time 45 Min
method Bake

Ingredients For mother-in-laws favorite bread pudding

  • 8 c
    raisin bread
  • 9 lg
    eggs, beaten
  • 2 1/4 c
  • 1 3/4 c
    heavy whipping cream
  • 1 stick
  • 1 Tbsp
    vanilla extract
  • 1 Tbsp
  • 1 c
    granulated sugar
  • 1 1/4 c
    packed brown sugar
  • 1 1/2 c
    raisins, if you do use raisin bread this does not need to be added
  • 1 c
    granulated sugar
  • 1/4 c
  • 2 tsp
    lemon juice
  • 2 Tbsp
    butter, room temp
  • 1 c
    heavy cream

How To Make mother-in-laws favorite bread pudding

  • Ingredients combined in a bowl.
    In a large bowl, whisk together everything "EXCEPT" bread and raisins. Then, using a spatula, add bread and raisins. Toss until thoroughly blended.
  • Bread mixture poured into a dish and baking.
    Pour in a greased Pyrex dish. Bake in an oven preheated to 350 F. Bake uncovered for 45 minutes.
  • Sugar, water, and lemon juice dissolve in a saucepan.
    Add the sugar to a heavy-bottomed saucepan. Shake it so it lies in an even, flat layer. Add water and lemon juice to moisten the sugar. Do not stir or agitate the sugar in any way once the water has been added. It's ok if a few spots don't moisten. Heat the pot over medium heat and cook until the sugar dissolves and turns clear a few minutes. Raise the heat to medium-high, and cook the caramel until it turns amber-colored, about 10 minutes.
  • Adding cream and butter to the hot sugar.
    Turn the heat off. Immediately add heavy cream. It's ok (and expected) if the caramel seizes when adding the cream. Add the butter and stir until the caramel smooths out. If it's still clumpy, turn the heat back on to low and gently stir for a few minutes until smooth.
  • Pouring caramel sauce over the baked bread pudding.
    If you want a thicker caramel, let it cool. You can use it thin or thick on bread pudding. Drizzle with caramel sauce.

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