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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 12 |
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At holiday potlucks, our whole family looks forward to my sister-in-law bringing this best-of-the-season dessert. The scrumptious caramel sauce is a unique touch. Ingredients:
10 cups cubed croissants or french bread |
1/2 cup raisins |
8 eggs |
2 cups half-and-half cream |
1 cup packed brown sugar |
1 teaspoon ground cinnamon |
1 teaspoon ground nutmeg |
1 teaspoon grated orange peel |
caramel sauce: |
1 cup packed brown sugar |
1/2 cup butter |
1/2 cup heavy whipping cream |
1 teaspoon vanilla extract |
whipped cream, optional |
Directions:
1. Arrange bread cubes evenly in a greased 13-in. x 9-in. baking dish; sprinkle with raisins. In a large bowl, beat the eggs, half-and-half cream, sugar, cinnamon, nutmeg and orange peel; pour over bread. Bake, uncovered, at 350° for 30 minutes. Cover with foil and bake 15 minutes longer or until a knife inserted near the center comes out clean.
2. For sauce, in a saucepan, combine the brown sugar, butter and whipping cream; cook and stir over low heat until smooth. Remove from the heat; stir in vanilla. Serve bread pudding in bowls with caramel sauce and whipped cream if desired. Yield: 14 servings.
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