Breads & Baked Goods, Breakfast, Dessert, Kid-Friendly

Caramel Raisin Bread Pudding

  • Prep 15 mins
  • Total 1h 30 mins
  • Easy
  • Serves 12

Bread pudding is a rich and decadent dessert made with ingredients people often have on hand in their pantry. Leftover stale bread, typically brioche or challah, is soaked in a sweet custard base laced with raisins and drizzled with caramel sauce.

TIP: Bread pudding is best when the bread is toasted or stale. For best results, cut the brioche into pieces the day before you plan to make bread pudding, then let it sit uncovered on the counter until it’s time to make this recipe.

Allergies

  • Contains Wheat
  • Contains Milk/Dairy
  • Contains Eggs

Tip: Allergy Advice

This dish contains the following allergens: Wheat, Milk/Dairy, Eggs

Cooking mode

Step-by-step instruction without your screen going to sleep

  • 2 loaves (16 ounces) cinnamon brioche bread, cut in 1-inch pieces
  • 1 cup dark or golden raisins
  • 4 large eggs
  • 1/2 cup light brown sugar
  • 1/4 cup maple syrup
  • 1/4 cup prepared caramel sauce, plus extra for topping
  • 1 1/2 sticks (3/4 cup) unsalted butter, melted
  • 1 1/2 cups whole milk
  • 1 1/2 cups heavy cream
  • 1 teaspoon vanilla extract
  • Step 1

    Place the bread in the pot. Sprinkle raisins on top of the bread.

  • Step 2

    In a large bowl, make a custard by whisking together all remaining ingredients until fully combined.

  • Step 3

    Pour the custard over the bread, using a spatula to ensure it is evenly distributed. Cover with the lid and allow to sit for 10 minutes, until the bread absorbs all the custard.

  • Step 4

    Turn dial to BAKE, set temperature to 350°F, set time to 40 minutes, and press START/STOP to begin cooking.

  • Step 5

    When cooking is complete, allow the bread pudding to cool in the pot for 30 minutes.

  • Step 6

    Top the bread pudding with extra caramel sauce as desired and serve.