Cranberry and Raisin Bread Pudding with Caramel Sauce
Indulge in the cozy, decadent flavors of Cranberry and Raisin Bread Pudding with Caramel Sauce—a comforting dessert perfect for any occasion. Made with cubes of day-old bread soaked in a rich custard of whole milk, heavy cream, and warm spices like cinnamon, this classic dish is elevated by the addition of tart dried cranberries and sweet raisins. Baked to golden perfection, every bite is rich, tender, and bursting with flavor. Topped with a silky, homemade caramel sauce, this pudding strikes the perfect balance of sweetness and indulgence. Whether served warm straight from the oven or at room temperature, it's an irresistible treat that will delight your taste buds and warm your soul. Perfect for holiday gatherings or as a way to transform leftover bread, this dessert is easy to make yet elegant enough to impress.
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Recipe Information
Ingredients
- 6 cups Day-old bread (cubed, about 1-inch pieces)
- 2 cups Whole milk
- 1 cup Heavy cream
- 0.5 cup Granulated sugar
- 0.25 cup Brown sugar
- 3 Eggs
- 2 teaspoons Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 0.5 cup Dried cranberries
- 0.5 cup Raisins
- 1 tablespoon Unsalted butter (for greasing)
- 1 cup Granulated sugar (for caramel sauce)
- 4 tablespoons Unsalted butter (for caramel sauce)
- 0.5 cup Heavy cream (for caramel sauce)
- 0.125 teaspoon Salt (for caramel sauce, optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with unsalted butter.
In a large mixing bowl, whisk together the whole milk, heavy cream, granulated sugar, brown sugar, eggs, vanilla extract, ground cinnamon, and salt until well combined.
Add the cubed bread to the mixture and gently fold until the bread is evenly coated with the custard mixture.
Let the bread soak for about 10 minutes to absorb the liquid.
Fold in the dried cranberries and raisins, ensuring an even distribution.
Transfer the bread and custard mixture into the prepared baking dish, spreading it out evenly.
Bake the bread pudding in the preheated oven for 40-50 minutes, or until the top is golden brown and the custard is set. You can test for doneness by inserting a knife into the center; it should come out clean.
While the bread pudding bakes, make the caramel sauce. In a medium saucepan over medium heat, melt 1 cup of granulated sugar while stirring continuously until it liquefies and turns a golden amber color.
Carefully add the 4 tablespoons of butter to the melted sugar, stirring constantly. Be cautious, as the mixture will bubble up vigorously.
Slowly pour in the 1/2 cup of heavy cream while stirring. The sauce will bubble again; continue stirring until smooth.
Optionally, stir in 1/8 teaspoon of salt for a salted caramel flavor.
Remove the sauce from the heat and allow it to cool slightly.
Once the bread pudding is baked, let it cool for 10 minutes before serving. Drizzle the warm caramel sauce over individual servings and enjoy!
Nutrition Facts
Calories |
757 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.4 g | 38% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 142 mg | 47% | |
| Sodium | 623 mg | 27% | |
| Total Carbohydrate | 108.4 g | 39% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 64.0 g | ||
| Protein | 14.1 g | 28% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 169 mg | 13% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 304 mg | 6% | |
*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.
