Mom’s Bread Pudding

Mom’s Bread Pudding

7-8 slices thick bread
4 Tablespoons butter, melted
1/2 cup golden raisins, optional
4 eggs
2 1/2 cups whole milk
3/4 cups white sugar
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1 teaspoon vanilla

Preheat your oven to 350°.

Spray an 8“ x 8“ baking dish with nonstick spray. Cube your bread into approximately 1 inch cubes. Place your cubed bread in your sprayed baking dish, filling it all the way up. Drizzle the bread with the melted butter. Sprinkle the raisins over the bread if you are using them.

Using a blender, combine the eggs, milk, sugars, all the spices, and vanilla. Blend until the sugars are dissolved. Slowly pour that mixture over the bread cubes, gently pushing the bread cubes down into the milk and egg mixture. Allow to soak for about 15 minutes.

Bake for 40 to 45 minutes or until the top springs back when lightly tapped. It should NOT be dry. Allow to cool slightly while you make the sauce.  

Vanilla Cream Sauce

1/2 cup white sugar
1/2 cup brown sugar
1/2 cup butter
1/2 cup heavy whipping cream
1 teaspoon vanilla

In a medium saucepan, bring the sugars, butter, and whipping cream to a boil and simmer for one minute. Remove from the heat and add the vanilla. Spoon your bread pudding into individual bowls, and drizzle with the vanilla caramel sauce.