Homemade Bread Pudding with Raisins Recipe
Bread pudding is an American way to use up stale bread and turn it into a warm, fragrant dessert. Pieces of bread soak up a milky egg custard with vanilla and cinnamon, while raisins add sweetness. The flavor is reminiscent of a baked challah casserole crossed with custard, perfect for a chilly evening.
Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Servings
6
Ingredients
- bread - 300 g
- milk - 500 ml
- egg - 3 piece
- sugar - 80 g
- raisins - 60 g
- butter - 40 g
- vanilla - 1 teaspoon
- cinnamon - 0.5 teaspoons
- salt - 1 pinch
- powdered sugar - 10 g
Main Ingredient:
bread
Preparation
- Preheat the oven to 180°C (top and bottom heat). Lightly grease a baking dish about 20×25 cm with butter.
- Cut the bread into cubes about 2–3 cm; if it is very fresh, you can lightly dry it in the oven for 5–7 minutes first.
- Put the bread cubes into the baking dish and sprinkle the raisins evenly over the top.
- In a saucepan, gently heat the milk with the butter over low heat until the butter melts, but do not bring to a boil, then let it cool slightly.
- In a bowl, whisk the eggs with the sugar, vanilla, cinnamon, and a pinch of salt until smooth.
- Slowly pour the warm (not hot) milk with butter into the eggs, whisking constantly so the eggs don’t curdle.
- Pour the custard mixture over the bread in the dish and gently press the bread pieces down with a spoon so they soak up the liquid.
- Let the dish stand for about 10 minutes so the bread absorbs some of the custard.
- Place the dish in the oven and bake for 35–40 minutes, until the top is golden and slightly crisp and the center feels springy when pressed with a spoon.
- After removing from the oven, let stand for 5–10 minutes, dust the top with powdered sugar, and serve warm.
Storage
In fridge:
3 days
Freezing:
Yes
Pudding przechowuj w lodówce, dobrze przykryty, do 3 dni. Podgrzewaj w piekarniku lub mikrofalówce, możesz dodać łyżkę mleka przed podgrzaniem, jeśli wydaje się suchy. Nadaje się też do mrożenia w porcjach.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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