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Raisin Bread Pudding with Cinnamon Caramel Sauce

  • Makes: 6  
  • Preparation Time: 10 minutes plus baking time 

Ingredients

3 cups750 ml cubes of good quality raisin bread (about ½" / 1.2 cm each), no crusts

Streusel Topping

¼ cup50 ml ground pecans

2 tbsp30 ml brown sugar

¾ tsp4 ml cinnamon

1 tbsp15 ml unsalted butter, softened

1 tbsp15 ml all purpose flour

Custard

3 large eggs, well beaten

1 can300 ml Regular Eagle Brand® sweetened condensed milk

1 tsp5 ml vanilla

½ tsp2 ml cinnamon

1 cup250 ml hot tap water

Cinnamon Caramel Sauce

¼ cup50 ml brown sugar

2 tbsp30 ml unsalted butter

3 tbsp45 ml whipping cream

1/8 tsp1 ml cinnamon

Directions

  1 Spray 6 ramekins (½ cup/125 mL each or one 8" / 20 cm loaf pan) with non-stick spray. Divide bread cubes between ramekins.

  Prepare Streusel Topping :

  2 Rub all streusel ingredients together in a bowl.

  Prepare Custard :

  3 In large bowl, whisk eggs, sweetened condensed milk, vanilla and cinnamon together. Whisk in hot water. Pour over bread cubes, pressing lightly to ensure all bread cubes are fully soaked in custard. Sprinkle with streusel topping.

  4 Place ramekins in 9" x 13" (3.5 L) pan. Place pan partially in oven, and then pour boiling water around ramekins about two-thirds up of the ramekin's height. Bake uncovered in 350°F (180°C) oven until knife inserted in center comes out clean, about 45-55 minutes. Remove ramekins from water, and let cool 5 minutes on baking rack. Serve as is, or unmold and serve with Cinnamon Caramel Sauce.

  Cinnamon Caramel Sauce :

  5 Melt butter with brown sugar in small saucepan. Stir in whipping cream and cinnamon.

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