Bread Pudding with Raisins (Print Version)

Soft bread layered with raisins and rich custard, baked until golden and deliciously spiced.

# 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 Steps:

01 - Preheat the oven to 350°F. Grease a 9x13-inch baking dish with 1 tablespoon unsalted butter, coating the bottom and sides evenly.
02 - Spread the bread cubes in an even layer in the prepared dish. Distribute the raisins uniformly over the bread surface.
03 - Whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, cinnamon, nutmeg, and salt in a large bowl until completely combined and the sugar has dissolved.
04 - Pour the custard mixture evenly over the bread and raisins. Press down gently with a spatula to ensure all bread pieces are submerged in the liquid. Allow to rest for 10 minutes so the bread fully absorbs the custard.
05 - Bake for 40 to 45 minutes until the custard is completely set and the top is golden brown. A knife inserted near the center should come out clean.
06 - Remove from the oven and let cool for 10 to 15 minutes before serving. Serve warm, optionally dusted with powdered sugar or accompanied by vanilla sauce, whipped cream, or ice cream.

# Expert Tips:

01 -
  • It rescues bread that would otherwise go to waste and turns it into the most comforting dessert imaginable
  • The spiced custard soaks into every cube, creating pockets of creamy sweetness in each bite
02 -
  • Pressing the bread into the custard during the soaking time prevents dry spots and ensures even texture throughout
  • The pudding is done when the center no longer jiggles like liquid but has a gentle, set wobble
03 -
  • Soaking your raisins in rum or warm water for 15 minutes beforehand makes them plump and juicy instead of potentially dry
  • Let the pudding rest for at least 15 minutes after baking before serving so the custard sets properly and cutting becomes easier

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