Oatmeal Raisin Bread Pudding with Homemade Toffee Sauce
A decadent dessert featuring homemade oatmeal bread transformed into rich bread pudding with golden raisins and warm spices. The oat-studded bread provides hearty texture while cinnamon-spiced custard creates creamy contrast. Finished with silky toffee sauce, this comfort dessert works perfectly for holidays, dinner parties, or cozy family gatherings. The make-ahead nature allows the bread to properly stale overnight, ensuring optimal custard absorption for the ultimate creamy-yet-textured result.
Ingredients
- 2 large eggs
- 12 TBSP unsalted butter, melted
- ⅓ cup buttermilk
- ⅓ cup canola oil
- ½ cup granulated sugar
- ¼ cup light brown sugar, packed
- 1 ¼ cups all-purpose flour
- 1 cup old-fashion oats
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp ground fresh nutmeg
- ¼ tsp salt
- 2 ½ cups heavy cream
- 3 egg yolks
- 4 eggs
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ½ tsp fresh ground nutmeg
- ¾ cup brown sugar, packed
- ⅓ cup unsalted butter
- ⅓ cup whipping cream
- 1 cup golden raisins
Instructions
- 1
Preheat oven to 350F
- 2
Whisk together eggs, oil, butter, buttermilk and sugars
- 3
In a separate bowl, whisk together flour, oats, baking powder, baking soda, salt and spices
- 4
Pour the liquid ingredients into the bowl of the dry ingredients and stir until everything is incorporated
- 5
Scrape batter into a greased and floured 9-x-5-inch loaf pan and bake for 40-50 minutes
- 6
Check doneness by inserting a knife into the center and it comes out clean
- 7
Let rest for 5 minutes
- 8
Run knife around the sides of the loaf pan and remove loaf
- 9
Continue to cool on a rack
- 10
Cut the oatmeal loaf into 2-inch pieces
- 11
Lay them out overnight uncovered to become stale
- 12
Whisk together all custard ingredients until completely incorporated
- 13
Set aside until needed
- 14
Preheat oven to 325F
- 15
Butter a 8-x-8-inch pan
- 16
Place half of the bread pieces into the pan
- 17
Sprinkle half cup golden raisins over the bread
- 18
Pour half the custard mixture over the bread and press gently to allow the liquid to soak in
- 19
Scatter the remaining bread evenly
- 20
Add another half cup raisins and then the last of the custard
- 21
Press the bread down gently to allow the custard to absorb into the bread
- 22
Place bread pudding into a pan that is large enough to hold both the pan and a water bath
- 23
Pour enough hot water into the pan to come halfway up the sides of the pudding pan
- 24
Bake for 1 hour and 20 minutes
- 25
Remove pan from oven carefully and remove from water bath
- 26
Stir brown sugar and butter in heavy medium saucepan over medium heat until melted and smooth, about 2 minutes
- 27
Add cream and vanilla and bring to a simmer
- 28
Simmer for about 5 minutes
- 29
Serve warm with toffee sauce
Tips
Allow bread to stale overnight uncovered for best custard absorption - fresh bread will become too soggy
Use a water bath to ensure gentle, even cooking and prevent the custard from curdling
Press bread gently into custard layers to maximize liquid absorption without breaking the pieces
Good to Know
refrigerate up to 3 days covered
make bread 1-2 days ahead, assemble pudding day of serving
warm with toffee sauce drizzled over top
Common Mistakes
avoid using fresh bread to prevent soggy texture
do not skip water bath or custard may curdle
press bread gently to avoid breaking pieces
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use store-bought bread instead?
Yes, use day-old challah or brioche cut into 2-inch cubes. Let it stale overnight uncovered for best results and proper custard absorption.
How long does this keep in the refrigerator?
Bread pudding keeps covered in refrigerator for up to 3 days. Reheat individual portions in microwave or warm whole dish in low oven.
Can I freeze the bread pudding?
Yes, freeze assembled unbaked pudding up to 1 month or baked pudding up to 3 months. Thaw overnight and bake or reheat as needed.