Just plain rich, old fashioned bread pudding with raisins.
- 2 cups whole milk
- 2 cups heavy cream
- 1 teaspoon salt
- 1 cup sugar
- 1 tablespoon vanilla extract
- 8 eggs
- 1/2 loaf white bread; crust removed, cubed and dried
- 2 tablespoons butter, melted
- 2 cups California raisins
Preheat oven to 350°F.
Heat milk, cream, salt, sugar and vanilla in large sacuepan until very warm. Whisk eggs thouroughly in a large bowl. Slowly add warm milk-cream mixture. Strain through a fine-mesh strainer into a bowl.
Place bread cubes in a large bowl; drizzle with butter. Pour custard mixture over bread; let soak 30 minutes; add raisins. Pour into 9×13-inch glass baking dish. Create a “water bath” by placing bread pudding baking dish inside a larger baking dish or roasting pan and put in oven. Fill larger pan with hot water until it comes halfway up sides of bread pudding baking dish. Bake for about 1 hour or until set. Cool and cut 4 X 4.
Nutrition Facts Per Serving
Calories 320 (46% from fat); Total Fat 17g (sat 9g, mono 5g, poly 1g, trans 0g ); Cholesterol 145mg; Protein 6g; Carbohydrate 38g; (Dietary Fiber 1g; Sugars 30g; ); Iron 1mg; Sodium 270mg; Calcium 82mg; Potassium 292mg
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