Bread Pudding
A warm, custardy dessert made from day-old bread soaked in a sweet egg and milk mixture, baked until golden and served with a rich vanilla sauce.
Nutrition & Info
Instructions
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1
Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish with butter, then spread the cubed bread evenly across the bottom of the dish.
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2
In a large bowl, whisk together the milk, heavy cream, eggs, sugar, vanilla extract, and cinnamon until the mixture is smooth and the sugar begins to dissolve.
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3
Scatter the raisins over the bread cubes in the baking dish, then pour the custard mixture evenly over everything, pressing the bread down gently to ensure it absorbs the liquid.
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4
Let the dish sit for 15 minutes so the bread fully soaks up the custard, pressing down occasionally with a spatula to submerge any floating pieces.
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5
Drizzle the melted butter over the top and bake for 45 to 50 minutes until the pudding is set, puffed up, and golden brown on top.
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6
Remove from the oven and let it cool for 10 minutes before serving warm, optionally drizzled with a vanilla bourbon sauce or whipped cream.
Did You Know?
Bread pudding originated as a thrifty way to use stale bread in 11th-century England, but New Orleans transformed it into a decadent dessert by adding whiskey sauce in the 1800s.
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