Ben's Bread Pudding

A classic dessert that dates back to the 11th century with a few modern updates. This bread pudding is easy to make and absolutely delicious. If you like French toast, give this a try!

Prepare: 1

Bake: 45

Total Time: 1 45

Servings: 9

Ingredients

1 ¼ cup (300mL) heavy whipping cream
1 cup (240mL) milk
2 cups (100g) cubed stale bread
4 large (80g) egg yolks
½ cup (75g) raisins
¼ cup (56g) dark brown sugar
¼ cup (50g) white sugar
1 tsp (5mL) vanilla
1 ½ tsp (3g) cinnamon
½ tsp (2.5g) salt
½ tsp (1g) ginger
¼ tsp (.5g) nutmeg

Instructions

Soak raisins in hot water at least 30 minutes. The longer they soak, the better.
In a separate bowl, whisk together eggs and sugar until at least double.
Mix in salt, spices and vanilla.
Stir in milk and cream. Add bread crumbs and allow to soak for 30 minutes.
Preheat oven to 350F (180C.)
Pour mixture into one 8x8 (20cm) greased pan.
Drain raisins. Sprinkle over mixture evenly.
Place the 8" (20cm) pan inside pan that is at at least 1" (2.54cm) larger in size. Pour hot water in the larger pan until the custard pan is sitting in about 1" (2.54cm) of water. Transfer pans carefully into the oven.
Bake 45 minutes. The middle will not be fully set, it will finish baking as it cools. Center should read between 160F (70C) - 175F (80C.)
Remove carefully from water and cool on a wire rack for at least 1-2 hours before serving. Store any uneaten portion in fridge. Keeps for 3-5 days.

Notes

If bread is fresh, cube the bread, toss in spices and bake at 400F (200C) for 10 - 15 minutes to dehydrate. This allows the bread to absorb more custard.

Milk can be of any percentage, but the higher the fat content, the creamier the custard will taste.

Raisins are optional and can be omitted or replaced with any type of fruit. Instead of water, soak raisins in liquor such as rum or brandy for a more traditional pudding.

Nutrition