How to make it

  • In a bowl, beat the milk, eggs, sugar and cinnamon. Stir in raisins and bread cubes; pour into pie crust. Drizzle with 2 tablespoons caramel topping. Bake at 350 for 20-25 minutes or until custard is set and surface appears toasted. Cool on wire rack. Serve with additional caramel topping and whipped cream
  • I liked mine with chilled heavy cream (not whipped) on top.
  • Yield: 8 servings
  • Cynthia Bowan

Reviews & Comments 3

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  • rollmaker 10 years ago
    Love bread pudding. This sounds wonderful with carmel. Thanks
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  • jo_jo_ba 10 years ago
    Ooh, yum, maybe peanut butter too...
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  • ivy 10 years ago
    mmmmm, yummy, I waste a lot of bread every day shall try it.
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