Put your leftover bread to work with this dreamy Bread Pudding drizzled with quick and luscious caramel sauce.It’s perfect for weekends and holidays with your loved ones.This recipe is easy to throw together in just a few minutes and it’s made just like an old-fashioned bread pudding.Whiskey-soaked raisins, custard, and a simple caramel sauce transform your day-old bread into something truly special.Recipe ingredients:Ingredients notes:Bread: This recipe works best with French baguette, but it’s also fantastic with egg breads such as brioche or challah.

Choose a whole, unsliced loaf so you can tear it into big chunks.Sometimes I check the day-old bakery section just so I can make this.Bourbon: Any type of American whiskey or bourbon works here.If you like the taste of it in a glass, it will be delicious in the pudding.

Brandy, cognac, or dark rum make fine substitutions.Or skip it! See my tips below.Golden raisins: If you can only find regular raisins, that’s fine, too.Feel free to use dried cranberries, chopped dried apricots, or skip the fruit altogether.Egg yolks: Yes, 8 whole egg yolks! Add the leftover whites into a batch of Egg Muffins, or freeze them (don’t forget to label and date!) for a future Lemon Meringue Pie or Schaum Torte.Evaporated milk: In case you forgot to grab a can at the store, just switch out an equal amount of half-and half.Step-by Step Instructions:Grease a 9×13-inch pan with nonstick baking spray or butter.

To toast the bread, preh

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