Celebrating the Fall Season with this Caramel Raisin Bread Pudding

This fall season has me rockin' slippers all day, wearing sweaters and eating Caramel Raisin Bread Pudding all weekend long!  I used to dislike anything but summer but now that I'm a little older, staying in is the preference and what better way to cozy up but with some delicious comfort food.  Bring on the cooler weather and oven cooking! 

The bread pudding is simply made by combining a loaf of French bread, an easy to whip up spiced egg mixture, then all topped off with luscious caramel sauce.  Litehouse caramel is an absolute staple in our house.  In fact, I'm 110% sure we've got two containers on the go right this minute.  It's convenient and better than anything I've ever made in my own kitchen!  I recently caught my son dipping his chicken nuggets in the caramel.  So I rest my case. 

If you don't have a cast iron skillet, a deep dish pie plate or other baking dish will work just fine.  That's how I store my left over bread pudding after it cools. I'm thinking cast iron in the fridge is not the best storage solution.

I recommend making the caramel raisin bread pudding on a Friday night and then leaving it in the fridge for the weekend, after sneaking a piece of course.  Waking up to a leisurely brunch in pyjamas is exactly what the weekend is made for!    

Some additions you could toss in:

Diced apples, walnuts, pecans, chocolate chips, definitely chocolate chips.  Imagine how gooey that would be straight out of the oven.  Dreamy!

Caramel Raisin Bread Pudding

Serves 6 | Finish in 1 hour
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Enjoy the cold weather by staying in...and eating bread pudding! 

Ingredients

1 loaf French bread

1/2 cup raisins

3 eggs

1/3 cup sugar

1/2 tsp cinnamon

pinch of salt

1 tsp vanilla

3/4 cup milk

1/3 cup Litehouse old fashioned caramel dip

Directions

Preheat the oven to 350 degrees and coat the skillet with cooking spray.

Cut the bread into small cubes and place them into the skillet.  Add the raisins to the bread and toss to combine.  Whisk the eggs together with the sugar, cinnamon, salt, vanilla and milk.  Pour over the bread then press down with your hands to ensure all the bread will soak up the egg mixture.  Warm the caramel until it's pourable then drizzle evenly over top.  Cover with foil and bake for 20 minutes.  Uncover and continue to bake for 10-15 minutes until golden brown.  Cool slightly before slicing. 


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