Cranberry And Raisin Bread Pudding With Caramel Sauce
Total Time: 1 hr 5 mins
Preparation Time: 25 mins
Cook Time: 40 mins
Ingredients
- Servings: 16
- 8 slices raisin bread, cubed
- 5 slices bread, cubed
- 2 (12 ounce) cans evaporated milk
- 4 large eggs, slightly beaten
- 4 tablespoons butter, melted
- 1/2 cup dried cranberries
- 1/2 cup golden raisin
- 3/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 tablespoon vanilla
- 1/2 cup walnuts, chopped (optional)
- 1 tablespoon caramel sauce (smuckers icecream topping)
- 1 tablespoon non-dairy vanilla coffee creamer
Recipe
- 1 place the cranberrys, raisins and nuts in a small bowl with just enough boiling water to cover.
- 2 let stand a few minutes until they are plumped out and then drain.
- 3 in a large bowl blend the bread, cranberrys, raisins and nuts.
- 4 in a medium bowl mix the remaining ingredients together and pour it over the bread mixture and blend.
- 5 pour the mixture into a lightly oiled 8x12 baking dish and allow to stand for 10 minutes before placing in oven.
- 6 bake in a hot 350 degrees oven for 40-45 minutes.
- 7 cool before cutting into serving size portions.
- 8 the carmamel sauce.
- 9 it is so simple - you make the choice in how much you want to make up at a time.
- 10 place ingredients in a microwave safe dish and just slightly warm up until the caramel is slightly melted.
- 11 blend well and pour over the bread pudding servings.
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