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Gallery Classic Bread Pudding Recipe Summary Servings: 8

Ingredients Ingredient Checklist 2 tablespoons unsalted butter, softened, for baking dish 12 ounces brioche or challah, cut into 1-inch cubes 2 cups milk 3 cups heavy cream 4 large eggs, plus 1 large egg yolk 1 cup sugar 1/2 teaspoon salt 1 tablespoon pure vanilla extract 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/2 cup raisins 1 cup boiling water, plus more for pan

Cook’s Notes For individual bread puddings, divide the mixture among eight buttered six-ounce ramekins; bake for 40 minutes.

Gallery Classic Bread Pudding

Recipe Summary Servings: 8

Classic Bread Pudding

Classic Bread Pudding

Classic Bread Pudding

Recipe Summary Servings: 8

Recipe Summary

Servings: 8

Servings: 8

8

Ingredients

Ingredients

  • 2 tablespoons unsalted butter, softened, for baking dish 12 ounces brioche or challah, cut into 1-inch cubes 2 cups milk 3 cups heavy cream 4 large eggs, plus 1 large egg yolk 1 cup sugar 1/2 teaspoon salt 1 tablespoon pure vanilla extract 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/2 cup raisins 1 cup boiling water, plus more for pan

Directions

Butter a 9-by-13-inch baking dish; set aside. Put bread in a large bowl; set aside. Heat milk and cream in a medium saucepan over medium-high heat until just about to simmer; remove from heat.

Whisk eggs, yolk, sugar, salt, vanilla, cinnamon, and nutmeg in a medium bowl. Whisking constantly, pour cream mixture in a slow, steady stream into egg mixture. Pour over bread; fold to combine. Let stand 30 minutes, tossing and pressing occasionally to submerge bread.

Meanwhile, soak raisins in 1 cup boiling water for 30 minutes.

Drain; stir raisins into bread mixture. Preheat oven to 350 degrees. With a slotted spoon, transfer bread to buttered dish; pour liquid in bowl over top. Using spoon, turn top layer of bread crust side up.

Set dish in a roasting pan; transfer to oven. Pour boiling water into pan to reach about halfway up sides of dish. Bake until golden brown, about 50 minutes. Let dish cool on a rack 10 to 20 minutes.

Cook’s Notes For individual bread puddings, divide the mixture among eight buttered six-ounce ramekins; bake for 40 minutes.

Cook’s Notes

For individual bread puddings, divide the mixture among eight buttered six-ounce ramekins; bake for 40 minutes.

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All Reviews for Classic Bread Pudding

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All Reviews for Classic Bread Pudding

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

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