Bread Pudding

cinnamon raisin bread pudding recipe

Buy one get one free? Don't mind if I do! 

Sounds like a good thing right? That is the logic that convinced me buying 2 pounds of cinnamon raisin bread was a good idea.....but since my husband claims he doesn't have a sweet tooth it's up to me to eat is all!. I hope you like cinnamon raisin bread because I will be posting nothing but that until further notice. 

In all fairness to CRB it makes a wonderful base for bread pudding....which is good. I'll be eating a lot of it.

This recipe is scaled for two servings.... one for me to eat now and one for me to eat later. Want more? Lucky you! You have people who will eat sweets! I honestly considered eating it for breakfast. It's basically baked french toast, right?

Cinnamon Raisin Bread Pudding

1 ½ cup cubed cinnamon raisin bread
1 large egg
1/3 cup half and half
1/2 teaspoon vanilla extract
3 tablespoons sugar
2 tablespoons chopped walnuts (optional)

Put the bread in medium sized bowl.

Whisk together the egg, half and half, vanilla, and sugar. Pour over the cinnamon raisin bread in the bowl, stirring gently to combine.

Sprinkle with chopped walnuts.

Butter two ramekins and divide the bread mixture between the two.  

Cover with plastic wrap and refrigerate overnight.**

Preheat oven to 350. 

Bake until pudding is puffed and golden brown, approximately 20 to 25 minutes.

Place on wire rack to cool, while you make the caramel sauce.

**If you want your bread pudding and you want it now, you can skip this step. It's better for the texture, not for the patience. :)

Caramel Sauce
As adapted from Epicurious

1 cup (packed) light brown sugar
1/2 cup light corn syrup
3 tablespoons unsalted butter
1 1/2 teaspoons kosher salt
1/2 cup half and half

Bring all ingredients except half and half to a boil in a medium saucepan over medium-high heat, whisking to dissolve sugar.

Boil for three minutes or so, until mixture is syrupy.

Remove from heat; add half and half and stir until smooth. Let cool.