- Prep Time
- 10 mins
- Total Time
- 1 h
- Serves
- 8
Ingredients
- Bread Pudding:
- 6 cups
- cubed artisan raisin bread or artisan dried fruit bread
- 1.5 L
- 1 3/4 cups
- milk
- 425 mL
- 4
- eggs
- 1/4 cup
- sugar
- 60 mL
- 1 tsp
- ground cinnamon
- 5 mL
- 1 tsp
- vanilla
- 5 mL
- 1/2 cup
- walnuts, coarsely chopped
- 125 mL
- Vanilla Caramel Sauce:
- 1 cup
- sugar
- 250 mL
- 1/2 cup
- water
- 125 mL
- 1/2
- cinnamon stick
- 1/4 cup
- 35% whipping cream
- 60 mL
- 1/4 tsp
- vanilla
- 1 mL
- 1/4 cup
- chopped walnuts
- 60 mL
- pinch salt
Directions
Step 1
Bread Pudding
Step 2
Preheat oven to 350°F (180°C). Spread bread on baking sheet; bake in preheated oven until golden, 12 to 15 min. Set aside to cool.
Step 3
Whisk milk, eggs, sugar, cinnamon and vanilla in bowl until well blended. Place bread and walnuts in greased 9-inch (2.5 L) square baking dish. Pour in egg mixture; toss to coat. Let stand for 15 min., stirring halfway through to soak bread completely. Smooth top; bake until golden and set, about 30 min.
Step 4
Vanilla Caramel Sauce
Step 5
Meanwhile, stir together sugar, water and cinnamon stick in a medium saucepan. Simmer over medium heat until mixture is a light caramel colour, about 20 min. Remove from heat immediately.
Step 6
Working quickly, discard cinnamon stick; whisk in cream and vanilla. Stir in walnuts and salt.
Step 7
Drizzle hot caramel sauce over warm bread pudding to serve.
Tip
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutrition Facts
- Nutrition Description:
- Per Serving (1/8 of the recipe)
- Calories:
- 530
- Fat:
- 18 g
- Saturated Fat:
- 5 g
- Carbs:
- 81 g
- Fibre:
- 4 g
- Sugar:
- 47 g
- Cholesterol:
- 110 mg
- Protein:
- 12 g
- Sodium:
- 375 mg
