Cinnamon Raisin Bread Pudding with Orange Butterscotch Sauce
Indulge in the ultimate comfort dessert with this Cinnamon Raisin Bread Pudding with Orange Butterscotch Sauce. This classic bread pudding recipe gets an irresistible upgrade with the warm, spiced sweetness of cinnamon raisin bread and a custard mixture infused with golden raisins, orange zest, and vanilla. Baked to golden perfection, the tender pudding is topped with a luscious homemade orange butterscotch sauce, made from fresh orange juice and rich dark brown sugar, adding a citrusy caramel twist. Perfect for cozy gatherings or special occasions, this dessert is easy to prepare and guaranteed to impress with its blend of nostalgia and sophistication. Pair it with a scoop of vanilla ice cream or enjoy it on its own for a truly decadent treat.
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Recipe Information
Ingredients
- 8 cups Cinnamon raisin bread
- 4 Eggs
- 2 cups Whole milk
- 1 cup Heavy cream
- 1 cup Granulated sugar
- 2 teaspoons Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 2 tablespoons Unsalted butter
- 0.5 cup Golden raisins
- 1 teaspoon Orange zest
- 0.75 cup Dark brown sugar
- 0.5 cup Orange juice
- 4 tablespoons Unsalted butter
- 0.5 cup Heavy cream
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with butter or cooking spray.
Spread the cinnamon raisin bread cubes evenly in the prepared baking dish.
In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, salt, and melted butter.
Gently fold in the golden raisins and orange zest into the custard mixture.
Pour the custard mixture evenly over the bread cubes, pressing down lightly to ensure the bread absorbs the liquid.
Allow the mixture to sit for 15 minutes at room temperature to soak.
Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the custard has set. A knife inserted in the center should come out clean.
Allow the bread pudding to cool slightly while you prepare the orange butterscotch sauce.
To make the sauce, combine the dark brown sugar, orange juice, and butter in a small saucepan over medium heat. Stir until the sugar has dissolved and the butter melts.
Bring the mixture to a gentle boil, then reduce the heat and simmer for 3-4 minutes, or until the sauce thickens slightly.
Stir in the heavy cream and simmer for an additional 1-2 minutes, then remove from heat.
Serve the warm bread pudding drizzled generously with the orange butterscotch sauce.
Nutrition Facts
Calories |
1137 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.4 g | 47% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 167 mg | 56% | |
| Sodium | 770 mg | 33% | |
| Total Carbohydrate | 181.7 g | 66% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 95.8 g | ||
| Protein | 22.5 g | 45% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 194 mg | 15% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 461 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
