Raisin Bread Pudding
What better way to use leftover bread than to make this creamy bread pudding recipe with plump raisins? This old-fashioned recipe has few ingredients and is very adaptable regarding flavor and variations.
Servings 8 servings
Ingredients
- 1 tablespoon unsalted butter
- 1 pound white bread see Notes below
- ½ cup raisins seedless
- 3 eggs at room temperature
- 1 ¾ cups milk
- ¼ cup heavy cream or whipping cream
- ⅓ cup sugar
- ¼ teaspoon ground cinnamon
- 1 teaspoon lemon zest orange zest or a mix of both
- ½ teaspoon vanilla extract
For the topping:
- ¼ teaspoon ground cinnamon
- 1 tablespoon white sugar or light brown sugar
Instructions
- Grease an 8x11-inch ceramic dish (I use an oval one, but any shape is good) with 1 tablespoon unsalted butter.
- Arrange 1 pound of bread cubes or chunks in the dish, sprinkling ½ cup raisins in between.
- In a medium mixing bowl, stir 3 eggs, 1 ¾ cups milk, ¼ cup cream, ⅓ cup sugar, ¼ teaspoon cinnamon, ½ teaspoon vanilla and 1 teaspoon zest. Integrate well without beating, as we don't want to incorporate air, but make sure the eggs are well-mixed.
- Pour the egg mixture carefully over the bread, making sure all is moistened. Since the bread is usually uneven, some slices might be more covered than others, which is fine.
- Let this mixture stand at room temperature, allowing the bread to absorb the liquid for 20-30 minutes. You might want to leave it longer if it is dry. You can also cover the dish with plastic wrap and refrigerate it for a few hours.
- Preheat the oven to 375°F (190°C).
- Check the mixture once or twice, submerging again any bread slices that popped to the surface too much. If they're on the surface and one of the sides is not being soaked enough, turn them over.
- Mix 1 tablespoon of sugar with ¼ teaspoon ground cinnamon and sprinkle on top.
- Bake for 20 minutes, decrease the temperature to 325°F (160°C) and bake for another 20-25 minutes until the top is puffed and golden brown. A tester or toothpick inserted should come out clean. Don't be tempted to leave it until it's very firm because we want it to be creamy. But also make sure the custard is not too runny.
- Let it cool a little, then serve warm with whipped cream or ice cream if you like. Drizzle some caramel or dulce de leche on top for an even more decadent dessert.
- Store leftovers, covered, in the refrigerator.
Notes
Type of bread: I use artisanal or peasant bread with a fluffy crumb and medium-soft crust. If the bread has a thick crust (like sourdough and baguettes), use only the crumb. I don't use white sandwich bread from the store because I find it lacks character. But you can. You can also use cinnamon raisin bread and omit those ingredients from the recipe. Brioche or challah bread can also work, and the dessert will be richer and sweeter.
The ratio between the amount of bread and custard is key when making bread pudding with white bread. Don't be tempted to add too much in relation to the liquid; the pudding will be too dense and not creamy.
Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use an oven thermometer to check that your oven is at the right temperature. I recommend keeping track of how your oven works and what tiny details you might need to adjust.
