Cozy up to this warm, comfort dessert on a cold winter’s night. It also can be topped with ice cream. From the November/December 2020 Our Ohio magazine.
- Ready in
- 4 cups (8 slices) cubed bread
- 1⁄2 cup raisins
- 2 cups milk
- 3/4 cup butter, divided use
- 1 cup sugar, divided use
- 2 eggs, slightly beaten
- 2 tablespoons vanilla, divided use
- 1⁄2 teaspoon ground nutmeg
- 1⁄2 cup brown sugar
Preheat the oven to 350 degrees. Combine bread and raisins in a large bowl. Place the milk, 1/2 cup sugar, eggs and 1/4 cup melted butter together in a bowl. Whisk to combine. Pour mixture over bread cubes. Let stand for 10 minutes. Stir in 1 tablespoon vanilla and nutmeg. Pour into 1 1/2 quart casserole dish. Bake for 40 to 50 minutes or until set in the center. For the sauce, combine 1/2 cup butter, 1/2 cup brown sugar and 1/2 cup sugar in a saucepan. Cook over medium heat, stirring occasionally, until mixture thickens and comes to a full boil (approximately 5 to 8 minutes). Stir in 1 tablespoon vanilla. To serve, place bread pudding into individual serving dishes and top with sauce. Store refrigerated. Add a favorite fruit to add a personal twist on this bread pudding.