Old Fashioned Bread Pudding

Bev Krutz

7 cups white bread cut into 1 ½ “ cubes
½ cup raisins
½ cup melted butter
4 whole eggs
1 cup granulated sugar
¼ cup brown sugar
1 teaspoon nutmeg
2 teaspoons vanilla extract
2 cups half & half
2 cups whole milk

Caramel Sauce:
½ cup butter
1 cup light brown sugar
¼ teaspoon salt
1 teaspoon vanilla
½ cup evaporated milk

Place the bread cubes in a 9x 13 buttered glass pan. Sprinkle the raisins over the bread.

Drizzle on the melted butter, do not mix into the bread cubes and raisins. Set this aside.

In a large bowl, beat eggs until broken up and blend in the sugars, nutmeg, half & half and the milk.

DO NOT OVERBEAT THIS MIXTURE, JUST COMBINE.

Pour the mixture over the cubes and raisins and let it all soak in, gently patting the bread down into the milk every now and then.

Sprinkle the top with a little more nutmeg. Preheat oven to 350 degrees.

Bake the pudding for 50 minutes, checking about the 40 minute mark, that it’s not getting too brown…if it is cover with foil loosely.

Bake until pudding is puffy all over and golden. Remove to rack to cool. Make the caramel sauce next. In a saucepan over medium heat, melt the butter and the brown sugar.

Bring to a boil, and remove from the heat. Whisk in the salt, vanilla and milk. The sauce can be made ahead, then warmed in the microwave.

Cut cooled pudding into squares and top each with the hot sauce.