Caramel Raisin Bread Pudding
- 1 loaf French bread
- ½ cup raisins
- 3 eggs
- ⅓ cup sugar
- ½ tsp cinnamon
- pinch of salt
- 1 tsp vanilla
- ¾ cup milk
- ⅓ cup Litehouse old fashioned caramel dip
- Preheat the oven to 350 degrees and coat the skillet with cooking spray.
- Cut the bread into small cubes and place them into the skillet.
- Add the raisins to the bread and toss to combine.
- Whisk the eggs together with the sugar, cinnamon, salt, vanilla and milk.
- Pour over the bread then press down with your hands to ensure all the bread will soak up the egg mixture.
- Warm the caramel until it's pourable then drizzle evenly over top.
- Cover with foil and bake for 20 minutes. Uncover and continue to bake for 10-15 minutes until golden brown.
- Cool slightly before slicing.
Recipe by Friday is Cake Night at https://www.fridaycakenight.com/2017/10/caramel-raisin-bread-pudding/
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