Dakota Bread Pudding Recipe

Ingredients

• 1 lb loaf French bread (remove sesame seeds)
• 6 eggs
• 3 1/2 cups milk
• 1 1/2 cups sugar
• 1 cup light cream
• 2 teaspoons vanilla
• 1/2 cup raisins
• 1/2 cup butter
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1/2 cup whipping cream
• 1 teaspoon vanilla

Instructions

1. Cut the loaf of French bread into 1-inch cubes and spread them out in a shallow baking pan. Cover loosely and let the bread dry overnight to achieve that perfect texture.
2. In a large mixing bowl, beat together 6 eggs, 3 1/2 cups milk, 1 1/2 cups sugar, 1 cup light cream, and 2 teaspoons vanilla until well combined.
3. In another large bowl, combine the dried bread cubes and 1/2 cup raisins. Pour the milk mixture over the bread and gently stir until every piece is soaked. Pour the mixture into a well-greased 9 x 13 pan.
4. Cover the pan with foil and bake at 325 degrees Fahrenheit for 1 hour, or until the pudding is set and a knife inserted in the center comes out clean.
5. For the caramel sauce, in a heavy saucepan, combine the butter, 1/2 cup sugar, 1/2 cup brown sugar, and 1/2 cup whipping cream, except for the vanilla. Cook over medium-high heat, stirring constantly, until it comes to a boil.
6. Remove the saucepan from heat and stir in 1 teaspoon vanilla. You can serve the warm sauce over the pudding or store it in the refrigerator for up to 7 days for later enjoyment.
7. For a quick microwave version of the caramel sauce, combine all the sauce ingredients except for the vanilla in a 4-cup measuring cup. Heat on High for 3-4 minutes until it boils, then stir in the vanilla.