Creole Bread Pudding with Caramel Sauce

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This is the real deal–the authentic flavor of Southern bread pudding. A labor of love for your Mardi Gras party.
Ready in: 50 mins

Ingredients

Serves: 12

• 1 tablespoon sugar
• 1/2 cup raisins
• 1/4 cup brandy
• 7 tablespoons butter, melted
• 4 eggs
• 2 cups half-and-half
• 1 cup packed brown sugar
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 10 (1-inch thick) stale French bread, cubed
• Caramel sauce:
• 1/2 cup packed brown sugar
• 2 tablespoons cornstarch
• 1/8 teaspoon salt
• 1 cup cold water
• 1 tablespoon butter
• 2 teaspoons vanilla extract

Preparation method

Prep: 15 mins | Cook: 35 mins

1. Preheat oven to 350 degrees F and coat a 2 1/2 quart baking dish with nonstick cooking spray. Sprinkle sugar over the bottom and sides of the dish.
2. Bring raisins and brandy to a boil in a saucepan over medium-high heat. Turn off heat and cover with foil; let stand for 5 minutes.
3. Meanwhile, beat eggs with cream. Add sugar, vanilla, salt, nutmeg, and butter. Stir well, then add the brandy and raisins. Toss gently with bread cubes and let sit for 15 minutes.
4. Pour bread cubes and egg mixture into the prepared baking dish. Bake for 35 to 40 minutes, until completely set.
5. Whisk sugar, cornstarch and salt together in a saucepan. Add water, and set over medium heat. When mixture boils, simmer for about 2 minutes to thicken. Add butter and vanilla and pour over each serving of bread pudding.