By The recipe Sunday was cinnamon-raisin bread pudding — cubed stale bread soaked in an egg-and-milk-and-cinnamon custard with raisins folded in, baked. Served warm with a vanilla sauce.
The recipe is below.
Cinnamon-Raisin Bread Pudding
Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 1 hour | Servings: 9
Ingredients
- 6 cups cubed day-old cinnamon-raisin bread (about 8 slices)
- 2 cups whole milk
- 4 large eggs
- 3/4 cup granulated sugar
- 1/4 cup butter, melted
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup raisins
Instructions
- Prepare the pan. Preheat oven to 350°F. Grease a 9x9-inch baking dish with butter or cooking spray.
- Arrange the bread. Spread the cubed cinnamon-raisin bread evenly in the prepared baking dish. Scatter the raisins over the top.
- Mix the custard. In a large bowl, whisk together the eggs, sugar, melted butter, vanilla, cinnamon, nutmeg, and salt until well combined. Gradually whisk in the milk until smooth.
- Combine and soak. Pour the custard mixture evenly over the bread cubes. Gently press the bread down with a spatula so it absorbs the liquid. Let it sit for 10 minutes.
- Bake. Place the dish in the preheated oven and bake for 40 to 45 minutes, until the top is golden brown and a knife inserted in the center comes out clean.
- Cool and serve. Let the bread pudding rest for 10 minutes before serving. Serve warm, plain or with a drizzle of cream.
Nutrition (per serving)
Calories: 285 | Protein: 7g | Fat: 10g | Carbs: 42g | Fiber: 1g | Sodium: 260mg