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Raisin Bread Pudding
Melissa Hart

Raisin Bread Pudding

Stale bread is an ingredient here, not a compromise. It drinks the cinnamon custard without turning immediately to paste, while raisins settle into the soft middle. Press the bread down once during soaking so every cube gets wet before the dish goes into the oven.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 12 oz stale white bread cut into 1-inch cubes
  • 4 cups whole milk
  • 4 large eggs
  • 3/4 cup granulated sugar
  • 4 tbsp unsalted butter melted
  • 2 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp kosher salt
  • 1 cup raisins

Method
 

  1. Heat the oven to 350°F and butter a 9-by-13-inch baking dish.
  2. Spread the bread cubes and raisins in the dish.
  3. Whisk the milk, eggs, sugar, melted butter, vanilla, cinnamon and salt until smooth and pour it evenly over the bread.
  4. Soak for 20 minutes, pressing the bread under the custard once halfway through.
  5. Bake for 45 to 50 minutes until the top is browned, the center is set but moist, and a thermometer reads at least 160°F.
  6. Rest for 15 minutes before spooning.