Bread Pudding with Raisins (Printable)
Tender bread cubes soak in rich custard with sweet raisins, baked until golden and warm.
# Ingredient List:
→ 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
# Directions:
01 - Preheat oven to 350°F. Generously grease a 2-quart baking dish with butter.
02 - Spread bread cubes evenly in prepared dish. Sprinkle raisins over the bread.
03 - In large bowl, whisk together eggs, milk, cream, both sugars, vanilla, cinnamon, nutmeg, and salt until well combined.
04 - Stir melted butter into custard mixture until fully incorporated.
05 - Pour custard evenly over bread and raisins. Gently press bread to absorb liquid. Let stand for 10 minutes.
06 - Bake for 40-45 minutes until pudding is puffed, golden, and knife inserted in center comes out clean.
07 - Allow to cool slightly before serving. Serve warm, optionally with cream drizzle or powdered sugar dusting.
# Expert Tips:
01 -
- It turns leftover bread into the most comforting dessert imaginable
- The house smells like cinnamon and happiness while it bakes
- Everything comes together in under 15 minutes of active prep
02 -
- Pressing the bread down into the custard is essential, otherwise you will end up with dry patches
- The pudding will deflate slightly as it cools, which is completely normal and does not affect the texture
- Letting it rest those 10 minutes before baking makes the difference between soggy and perfectly tender
03 -
- Use a glass baking dish so you can see exactly when the bottom edges start turning golden brown
- If the top browns too quickly, loosely tent with foil for the last 10 minutes of baking