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–+ servings

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.
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Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 2 hours 35 minutes
Servings: 8 people
Ingredients Method Notes

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

Method
 

  1. Beat eggs, sugar, vanilla, and cinnamon.
  2. Add milk and rum to the egg mixture and whisk to combine.
  3. Butter a three-quart ovenproof covered dish.
  4. Toss the bread cubes and raisins if using. Put the bread into the buttered dish. Pour milk and egg mixture on top.
  5. Grate nutmeg over the top. Dot lightly with butter.
  6. Cover and allow to sit at room temperature 30-60 minutes.
  7. Bake at 350°F, covered, for approximately 60 minutes. Uncover and bake an additional 20 minutes, or until brown on top.
  8. Serve warm or at room temperature. Pour a little heavy cream on top if desired.

Notes

Copyright © 2019 by Villa Sentieri, LLC. All rights reserved.

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