Ruby always baked her own bread, a habit I’ve tried to adopt whenever time permits. Whenever she made her raisin bread, she always made bread pudding and, let me tell you that homemade bread makes the best bread pudding. At the end of my last cooking class, chef made raisin bread pudding for dessert (minus the rum) and it took my back to my childhood, sitting at the kitchen table waiting for Ruby aka “Mother” to give me my mine.
1. Preheat oven to 350 and grease loaf tins with a little bit of butter or non-fat cooking spray.
2. Mix butter and cinnamon together until well blended.
3. Butter slices of raisin bread with cinnamon butter mixture and cut into cubes and place into the loaf pans.
4. For this recipe you will need to create a water bath for the loaf pan. Place loaf pan inside a flatter, large pan and then add hot water until halfway up the side of the bath pan.
5. Combine eggs with vanilla and whisk until well blended.
6. Put milk into mid sized saucepan and scald. Pour scalding milk to the egg mixture slowly and whisking rapidly to combine as you go. (Too slow will cause the egg to cook)
7. Once combined, pour egg custard over the bread cubes until the custard is absorbed by the bread or rises up to the top of the bread.
8. Bake at 350 degrees for 1 hour.
Caramel Sauce Ingredients
- ½ cup butter
- 1 cup sugar
- ¼ cup water
- ½ cup whipping cream
1. In a small saucepan, add water and sugar and combine. Heat water and sugar on high heat stirring from time to time until the water evaporates and the sugar comes to a boil.
2. As soon as the sugar is melted (mixture should look amber in color), then add butter and whisk until all of the butter has melted. Turn off stove.
3. Let cool for 1 – 2 minutes and then slowly add cream, whisking vigorously to mix well. Keep whisking until the caramel is cool, then let sit to bring to room temperature. Caramel will thicken the longer its left to cool.
Yield 1 cup of caramel sauce
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