Bread Pudding
If the raisins or currants are not absolutely fresh and soft, cover them with hot water to plump up before adding them to the mixture. It is best if the bread is a few days old so that it has lost some of its moisture.
Course
Desserts and Sweets
Cuisine
American
Servings
Prep Time
8
people
15
minutes
Cook Time
Passive Time
80
minutes
60
minutes
Servings
Prep Time
8
people
15
minutes
Cook Time
Passive Time
80
minutes
60
minutes
Ingredients
7
cups
3/4 inch bread cubes
such as French, rustic Italian, or Challah
3
large
eggs
1
cup
sugar
white or firmly packed brown
2
teaspoons
vanilla extract
1 1/2
teaspoons
cinnamon
preferably freshly ground
2 3/4
cups
whole milk
1/4
cup
Rum or Brandy
or more milk
1/2
cup
raisins or currants
optional
1/4
teaspoon
freshly grated nutmeg
optional
butter
to dot the bread pudding and grease the baking dish
Instructions
Beat eggs, sugar, vanilla, and cinnamon.
Add milk and rum to the egg mixture and whisk to combine.
Butter a three-quart ovenproof covered dish.
Toss the bread cubes and raisins if using. Put the bread into the buttered dish. Pour milk and egg mixture on top.
Grate nutmeg over the top. Dot lightly with butter.
Cover and allow to sit at room temperature 30-60 minutes.
Bake at 350°F, covered, for approximately 60 minutes. Uncover and bake an additional 20 minutes, or until brown on top.
Serve warm or at room temperature. Pour a little heavy cream on top if desired.
Recipe Notes
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