Caramelized Bread Pudding

Preheat oven to 350°F (175°C). Lightly butter a 2-quart baking dish and set aside.

Cut the buttered Texas Toast slices into 1-inch cubes. Distribute the cubed bread evenly across the bottom of the prepared baking dish.

Scatter the golden raisins over the bread cubes, distributing them evenly.

Whisk together the beaten egg, milk, and vanilla extract in a bowl until well combined. Pour this custard mixture over the bread and raisins, ensuring the bread is evenly saturated. Let sit for 5 minutes to allow the bread to absorb the liquid.

Combine the white granulated sugar and dark brown sugar in a small saucepan. Heat over medium-high heat, stirring constantly until the mixture begins to melt and turn amber in color, about 3-5 minutes. Watch closely to prevent burning.

Carefully pour the hot caramelized sugar over the bread pudding mixture, drizzling evenly across the top. The caramel will sink partially into the pudding as it bakes.

Place the baking dish in the preheated oven and bake for 40-45 minutes until the top is golden brown and a knife inserted into the center comes out clean.

Remove from the oven and let cool for 5-10 minutes before serving. The pudding will continue to set as it cools.