Cranberry and Raisin Bread Pudding With Caramel Sauce

The aroma of warm cinnamon and vanilla always transports me back to my grandmother’s kitchen. She had a knack for transforming simple ingredients into comforting masterpieces, and her bread pudding was legendary. I remember sitting at her worn, wooden table, the late afternoon sun streaming through the window as I devoured a bowl of her creation, the sweet, sticky caramel clinging to my spoon. This recipe is my humble attempt to recreate that magic, with a few personal touches, of course.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 40-45 minutes
• Total Time: 1 hour 5 minutes
• Servings: 16
• Yield: One 8×12 inch baking dish
• Dietary Type: Vegetarian

Ingredients

• 8 slices raisin bread, cubed
• 5 slices white bread, cubed
• 2 (12 ounce) cans evaporated milk
• 4 large eggs, slightly beaten
• 4 tablespoons butter, melted
• 1/2 cup dried cranberries
• 1/2 cup golden raisins
• 3/4 cup brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 tablespoon vanilla
• 1/2 cup walnuts, chopped (optional)

Optional Caramel Sauce (for one serving):

• 1 tablespoon caramel sauce (Smucker’s ice cream topping)
• 1 tablespoon non-dairy vanilla coffee creamer

Equipment Needed

• Large bowl
• Medium bowl
• 8×12 inch baking dish
• Microwave-safe dish (for caramel sauce)

Instructions

1. Begin by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius).
2. In a small bowl, combine the dried cranberries, golden raisins, and chopped walnuts (if using). Pour just enough boiling water over the mixture to cover the dried fruits and nuts.
3. Let this mixture stand for a few minutes, allowing the cranberries and raisins to plump up. Once they have softened slightly, drain the water thoroughly.
4. In a large bowl, combine the cubed raisin bread and white bread. Add the plumped cranberry, raisin, and walnut mixture to the bread cubes. Gently toss everything together to ensure even distribution.
5. In a separate, medium bowl, whisk together the evaporated milk, slightly beaten eggs, melted butter, brown sugar, ground cinnamon, ground nutmeg, and vanilla extract.
6. Pour the liquid mixture over the bread and dried fruit mixture in the large bowl. Gently fold everything together until the bread is evenly coated with the liquid. Avoid overmixing, as this can make the bread pudding tough.
7. Lightly oil an 8×12 inch baking dish to prevent sticking.
8. Pour the bread pudding mixture into the prepared baking dish, spreading it out evenly.
9. Let the mixture stand for about 10 minutes before placing it in the preheated oven. This allows the bread to further absorb the liquid, resulting in a moister bread pudding.
10. Bake in the preheated 350-degree F (175 degrees C) oven for 40-45 minutes, or until the bread pudding is golden brown on top and a knife inserted into the center comes out clean.
11. Once baked, remove the bread pudding from the oven and let it cool completely before cutting it into serving-size portions.

Caramel Sauce (Optional):

1. This caramel sauce is designed to be made in small batches, just before serving, for optimal flavor and freshness.
2. In a microwave-safe dish, combine 1 tablespoon of caramel sauce (such as Smucker’s ice cream topping) and 1 tablespoon of non-dairy vanilla coffee creamer.
3. Microwave the mixture for a few seconds, until the caramel is slightly melted. Be careful not to overheat the caramel, as it can burn easily.
4. Stir the caramel sauce and creamer together until well combined and smooth.
5. Drizzle the warm caramel sauce over individual servings of the bread pudding.

Expert Tips & Tricks

• For a richer flavor, consider using brioche or challah bread in addition to the raisin and white bread.
• If you don’t have evaporated milk, you can substitute it with regular milk or a non-dairy alternative like almond or soy milk. However, keep in mind that this may slightly alter the texture and flavor of the bread pudding.
• To prevent the top of the bread pudding from browning too quickly, you can loosely tent it with aluminum foil during the last 15 minutes of baking.
• If you prefer a smoother bread pudding, you can blend a portion of the bread mixture with the liquid ingredients before adding it back to the remaining bread.
• For a boozy twist, add a tablespoon of rum or bourbon to the liquid mixture.
• To ensure even baking, make sure your oven is properly calibrated. An oven thermometer can be a helpful tool.

Serving & Storage Suggestions

Serve the cranberry and raisin bread pudding warm or at room temperature. It’s delicious on its own or with a dollop of whipped cream or a scoop of vanilla ice cream. The optional caramel sauce adds an extra layer of sweetness and richness.

Leftover bread pudding can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm individual portions in the microwave or in a preheated oven at 350 degrees F (175 degrees C) until heated through.

You can also freeze bread pudding for longer storage. Wrap individual portions tightly in plastic wrap and then place them in a freezer-safe bag or container. Frozen bread pudding can be stored for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	219.2 kcal	N/A
Calories from Fat	75g	34%
Total Fat	8.3 g	12%
Saturated Fat	4.5 g	22%
Cholesterol	67.1 mg	22%
Sodium	177.2 mg	7%
Total Carbohydrate	30.4 g	10%
Dietary Fiber	1.2 g	4%
Sugars	14.1 g	N/A
Protein	6.3 g	12%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: Use gluten-free bread and ensure all other ingredients are gluten-free.
• Dairy-Free: Substitute the evaporated milk with coconut milk, almond milk, or soy milk. Use a dairy-free butter alternative.
• Spice It Up: Add a pinch of ground ginger or cardamom for a warm, aromatic twist.
• Fruit Variations: Experiment with other dried fruits like apricots, cherries, or chopped dates. Fresh berries can also be added after baking.
• Nut Variations: Substitute the walnuts with pecans, almonds, or macadamia nuts.

FAQs (Frequently Asked Questions)

Q: Can I make this bread pudding ahead of time?
A: Yes, you can assemble the bread pudding and store it in the refrigerator overnight before baking. This allows the bread to soak up even more of the liquid, resulting in a richer, moister dessert. Just be sure to cover it tightly with plastic wrap.

Q: How do I know when the bread pudding is done?
A: The bread pudding is done when it’s golden brown on top and a knife inserted into the center comes out clean. The center should be set but still slightly jiggly.

Q: Can I use day-old bread for this recipe?
A: Absolutely! In fact, day-old bread is ideal for bread pudding. It’s slightly drier and will absorb the liquid better than fresh bread.

Q: What if I don’t have brown sugar?
A: You can substitute granulated white sugar, but the brown sugar adds a depth of flavor that is worth seeking out. If you must substitute, consider adding a tablespoon of molasses to the white sugar to mimic the brown sugar flavor.

Q: Can I add chocolate chips to this recipe?
A: Yes, you can add chocolate chips to the bread pudding mixture. Milk chocolate, dark chocolate, or even white chocolate chips would all be delicious additions. About 1/2 cup of chocolate chips is a good starting point.

Final Thoughts

This Cranberry and Raisin Bread Pudding is a comforting and satisfying dessert that is perfect for any occasion. It’s a wonderful way to use up leftover bread and transform it into something truly special. I encourage you to give this recipe a try and experiment with different variations to create your own signature bread pudding. Don’t be afraid to add your personal touch! And if you do, please let me know in the comments – I’d love to hear about your culinary creations!