Ingredient Quantity
Stale Bread, cut into 1-inch cubes (cinnamon raisin recommended) 4 cups
Raisins 1 cup
Large Eggs 4
Whole Milk 2 cups
Granulated Sugar 1/2 cup
Ground Cinnamon 1 teaspoon
Vanilla Extract 1 teaspoon
Salt 1/4 teaspoon
Unsalted Butter, melted 2 tablespoons
For the Custard Sauce:
Ingredient Quantity
Heavy Cream 1/2 cup
Whole Milk 1/2 cup
Granulated Sugar 1/2 cup
Large Egg Yolks 2
Vanilla Extract 1 teaspoon
Instructions:
Preparing the Bread Pudding:
Preheat the Oven (5 minutes):
Preheat your oven to 350°F (175°C).
Grease Baking Dish (2 minutes):
Grease a 9×9-inch baking dish or a similarly sized casserole dish.
Combine Bread and Raisins (2 minutes):
In a large bowl, toss together the cubed bread and raisins.
Transfer to Baking Dish (2 minutes):
Transfer the bread and raisin mixture to the prepared baking dish.
Whisk the Egg Mixture (5 minutes):
In a separate bowl, whisk together the eggs, milk, sugar, cinnamon, vanilla extract, and salt until well combined.
Pour and Soak the Bread (2 minutes):
Pour the egg mixture evenly over the bread and raisins in the baking dish.
Gently press down on the bread with a spoon or your hands to ensure it absorbs the custard.
Drizzle with Butter (1 minute):
Drizzle the melted butter evenly over the top of the bread pudding.
Baking the Bread Pudding:
Bake until Golden Brown (45-50 minutes):
Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and the pudding is set. The center should have a slight jiggle but not be runny.
Cool Slightly (10 minutes):
Remove the bread pudding from the oven and let it cool slightly before serving.
Making the Custard Sauce (while bread pudding cools):
Heat Milk Mixture (5 minutes):
In a small saucepan, heat the heavy cream and whole milk over low heat until warm but not boiling. Remove from heat.
Whisk Egg Yolks and Sugar (2 minutes):
In a separate bowl, whisk together the sugar and egg yolks until the mixture becomes pale and slightly thick.
Temper the Eggs (2 minutes):
Slowly whisk the warm milk mixture into the egg mixture, whisking constantly. This tempers the eggs and prevents them from curdling.
Thicken the Custard (5-7 minutes):
Pour the combined mixture back into the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon. This takes about 5-7 minutes. Be careful not to let it boil.
Stir in Vanilla (1 minute):
Remove the custard sauce from the heat and stir in the vanilla extract.
Serving:
Cut and Serve (2 minutes):
Cut the warm Cinnamon Raisin Bread Pudding into squares and serve it drizzled with the homemade custard sauce.
Thanks for your SHARES!
This recipe is even better than the restaurant version, my hubby loves it
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