Perfect Orange Raisin Bread Pudding with Caramel Sauce

Serves 6


6 slices of white bread

3 T butter for greasing baking dish

5 large eggs

Zest of 1 large navel orange

1/3 C fresh squeezed orange juice from that orange

1 ¼ C heavy cream (can use half-n-half or full fat milk)

1 t kosher salt

2 t vanilla extract

1/3 C golden raisins (can use regular raisins or cranberries)

Caramel sauce of your choice for serving


  • Cut bread into small ½” squares with a serrated knife being careful not to crush the bread. Arrange in a flat layer atop a baking sheet and toast under the broiler until just light brown.
  • Place toasted bread pieces in a small baking dish, about 8” by 10” that has been generously buttered on the bottom and sides. Sprinkle with the golden raisins.
  • Mix the eggs, orange zest, orange juice, cream, sugar, vanilla, and salt. Whisk and blend well until all elements are a creamy and incorporated mixture. Pour over the bread and push the bread down in the egg mixture to cover it. Don’t smoosh the bread too much. Let sit and soak for about 2 hours. Can do in fridge or on countertop. If you let it soak in the fridge, be sure you remove it from the fridge and return to room temperature before you bake it.
  • Bake in a preheated 350° F oven for 35 minutes. There should be no jiggle remaining in the center when you remove it, and it should be toasted a bit on the sides and top. Let cool for about 30 minutes.
  • Serve with your favorite caramel sauce.

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