Bread Pudding with Raisins (Print Version)
Comforting baked dish of custard-soaked bread enriched with raisins and warm spices.
# What You Need:
→ Bread and Fruit
01 - 8 cups day-old bread, cubed (preferably brioche or challah)
02 - 1 cup raisins
→ Custard
03 - 4 large eggs
04 - 2 cups whole milk
05 - 1 cup heavy cream
06 - 3/4 cup granulated sugar
07 - 2 tsp pure vanilla extract
08 - 1 tsp ground cinnamon
09 - 1/4 tsp ground nutmeg
10 - 1/4 tsp salt
→ For Greasing
11 - 1 tbsp unsalted butter
# How to Make It:
01 - Preheat the oven to 350°F. Grease a 9x13-inch baking dish with butter.
02 - Spread the bread cubes evenly in the prepared dish. Sprinkle raisins evenly over the bread.
03 - In a large bowl, whisk together eggs, milk, cream, sugar, vanilla, cinnamon, nutmeg, and salt until well combined.
04 - Pour the custard mixture evenly over the bread and raisins. Press gently to submerge all the bread in the liquid. Let sit for 10 minutes to allow the bread to soak.
05 - Bake for 40 to 45 minutes, or until the custard is set and the top is golden brown.
06 - Remove from oven and allow to cool slightly before serving. Serve warm, optionally with a dusting of powdered sugar or a drizzle of vanilla sauce.
# Expert Hints:
01 -
- The way your kitchen fills with cinnamon and vanilla while it bakes feels like a hug in olfactory form
- Its the perfect excuse to buy that beautiful artisan loaf and let it sit on the counter just for this purpose
02 -
- Soaking your raisins in rum or warm water for 15 minutes beforehand prevents them from absorbing all your custard and becoming tough little nuggets
- The 10 minute resting period after pouring the custard is not optional—its the difference between bread pudding and bread soup
03 -
- If your bread is fresh, spread the cubes on a baking sheet and toast them at 300°F for 15 minutes to dry them out before using
- The pudding is done when a knife inserted near the center comes out mostly clean, with just a bit of creamy custard clinging to it