Served warm, straight out of the oven, oozing with butter and a drizzle of hot Caramel Sauce, Bread Pudding is the quintessential comfort food!
Simple and creamy, my bread pudding recipe doesn’t need nuts or raisin to add flavor it’s perfect all on it’s own! However, I’ll occasionally add lemon or caramel sauce just to dress it up a bit!
2 cups heavy cream
2 cups half and half
6 large eggs
2 cups sugar
1 1/2 sticks butter
10-12 cups leftover bread
1 teaspoon vanilla
Preheat oven 350
In a large mixing bowl blend together eggs and sugar, add cream and vanilla and blend to combine.
Tear leftover bread into chunks set aside, pour 1 stick melted butter into the bottom of a 9×13 baking dish, add bread and press firmly into butter, pour cream mixture evenly over bread, press bread down with a spatula to absorb cream, dot top with remaining cold butter, bake uncovered for 40-50 minutes or just until the center is firm but not hard.