Bread Pudding with Raisins (Printable)
Tender bread cubes soaked in custard with raisins, baked until golden and comforting.
# What You’ll Need:
→ Bread & Dairy
01 - 6 cups day-old bread, cut into 1-inch cubes (preferably brioche or challah)
02 - 2 cups whole milk
03 - 1 cup heavy cream
04 - 4 large eggs
05 - 1/2 cup unsalted butter, melted (plus extra for greasing)
→ Sweeteners & Flavorings
06 - 3/4 cup granulated sugar
07 - 1/4 cup light brown sugar
08 - 1 1/2 tsp pure vanilla extract
09 - 1 tsp ground cinnamon
10 - 1/4 tsp grated nutmeg
11 - 1/4 tsp salt
→ Add-ins
12 - 3/4 cup raisins
# Steps:
01 - Preheat oven to 350°F. Grease a 2-quart baking dish with butter.
02 - Spread the bread cubes evenly in the prepared dish. Sprinkle raisins over the bread.
03 - In a large bowl, whisk together eggs, milk, cream, both sugars, vanilla, cinnamon, nutmeg, and salt until well combined.
04 - Stir in the melted butter.
05 - Pour the custard mixture evenly over the bread and raisins. Gently press down on the bread to help it absorb the liquid. Let stand for 10 minutes.
06 - Bake for 40–45 minutes until the pudding is puffed, golden, and a knife inserted in the center comes out clean.
07 - Allow to cool slightly before serving. Serve warm, optionally with a drizzle of cream or a dusting of powdered sugar.
# Expert Advice:
01 -
- It turns yesterday forgotten bread into todays most requested dessert
- The custard creates these impossibly tender pockets that taste like a French toast hybrid
- Your kitchen will smell like a bakery took up residence in your oven
02 -
- Pressing the bread into the custard is not optional, it's what prevents dry patches in the finished pudding
- The center should still have a slight wobble when you remove it from the oven, continuing to cook as it rests
- Overbaking creates a rubbery texture that defeats the entire purpose of bread pudding
03 -
- Tent with foil if the top browns too quickly before the center sets
- Substitute half and half for whole milk if you want something even more decadent