Bread Pudding With Caramelized Maple Sauce

Piece of bread pudding drizzled with caramelized maple sauce, ready to eat.

Bread Pudding With Caramelized Maple Sauce

A classic bread pudding spiced with cinnamon and dotted with raisins is taken to the next level with a thick and buttery caramelized maple sauce. It is definitely an old timey comfort food dessert!

Prep Time10

Cook Time1

Total Time1 10

Servings: Servings

Author: Carlee

Ingredients

Bread Pudding

½ loaf stale bread
⅓ cup raisins optional
5 eggs
4 cups whole milk
1 cup granulated sugar
2 teaspoons ground cinnamon
1½ teaspoons vanilla extract

Maple Sauce

½ cup maple syrup
½ cup light brown sugar packed
¼ cup butter
¼ cup whole milk

Makes: 8 x 8inch rectangle

Instructions

Tear ½ loaf stale bread into bite sized pieces
Layer half the bread in the bottom of a greased 8″ pan
Spread half the ⅓ cup raisins over the bread
Repeat with remaining bread and raisins
Mix together the 4 cups whole milk, 5 eggs, 1½ teaspoons vanilla extract, 2 teaspoons ground cinnamon and 1 cup granulated sugar.
Pour over bread and allow to soak. Stir the bread around a bit if needed to make sure it all gets soaked in the custard.
While the bread soaks, preheat the oven to 350℉.
When the oven is preheated, bake the bread pudding for 60 minutes or until set in the middle. Remove from the oven and let sit for at least 15 minutes.
When almost ready to serve, bring ½ cup maple syrup, ½ cup light brown sugar, and ¼ cup butter to a boil in a saucepan over medium heat. Drop the heat to medium low and continue to cook for 5 minutes, stirring occasionally.
Let cool for a few minutes, then add ¼ cup whole milk. Stir until smooth. Sauce should be warm but not still boiling.
Serve sauce over (or under) bread pudding. I love it while it is still warm, but it is good at room temperature as well. Just warm the sauce before serving.

Nutrition

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