Raisin Bread Pudding

Name: Raisin Bread Pudding
Total time: 115 min
Yield: 2
Ingredients: 260 g challah or brioche (day-old, cut in 1-inch cubes); 4 unit eggs; 2 cup whole milk; 1 cup heavy cream; ½ cup light brown sugar; ¼ cup sugar; 3 tbsp butter (melted); 2 tsp vanilla extract; 1 tsp cinnamon (ground); ¼ tsp nutmeg (grated); ½ tsp salt; ½ cup raisins

Sweet & Morning · European

A variant of Bread Pudding — An ingredient branch from the authored reference, with its selected additions included in the quantities and method.

12 ingredients · 115 minutes · 2 servings

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Contains gluten, dairy, egg

Restrictions

Containsgluten · dairy · eggIt is in an ingredient you cannot leave out.

Diets

VegetarianPescatarianNo porkNo alcohol · without one

Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.

Ingredients

Servings:

260 g	challah or brioche (day-old, cut in 1-inch cubes)
4 unit	eggs
2 cup	whole milk
1 cup	heavy cream
½ cup	light brown sugar
¼ cup	sugar
3 tbsp	butter (melted)
2 tsp	vanilla extract
1 tsp	cinnamon (ground)
¼ tsp	nutmeg (grated)
½ tsp	salt
½ cup	raisins

Optional

Not counted above. The dish works without them.

2 tbsp	rum or bourbon
1 tsp	lemon (zest)
1 tbsp	butter (for the dish)
2 tbsp	powdered sugar (to finish)

Steps

weigh3 min
scale, not cups
bread cubes to 260 g — cup measures of bread are the least reliable number in this dish, and every dry or soggy bread pudding traces back to guessing here; more bread than this and the custard cannot wet it all, less and there is nothing to hold the custard up
bake15 min
275°F, single layer, dry not coloured
bread cubes on a sheet pan, until they feel dry and light and a cube snaps rather than folds — do not skip this unless the bread is genuinely stale, because a moist crumb refuses custard and the liquid simply drains to the bottom of the dish and bakes into a sweet egg layer under a raft of soaked bread
whisk3 min
cold, until no streaks of yolk remain
eggs + brown sugar + sugar + salt, then + milk + cream + melted butter + vanilla + cinnamon + nutmeg = custard; whisk the sugar into the eggs first so it dissolves rather than settling, and stop as soon as it is uniform — beating in air makes the pudding puff and then collapse
fold2 min
gentle, in the buttered baking dish
Turn the bread cubes through the custard in the buttered baking dish until every cube is coated; press floating pieces down. Distribute all the listed raisins between the cubes, below the surface where they will not scorch.
rest30 min
room temperature, uncovered
the assembled dish, until the cubes have swelled and a pressed cube stays compressed instead of springing back — this is absorption, and it is the whole point of the drying step; if the bread was very dense or barely dried, give it an hour or refrigerate overnight, and if you warmed the dairy to a simmer and tempered it into the eggs instead, two minutes is enough
bake45 min
350°F, uncovered, dish on a sheet pan
the pudding, until the edges are puffed, browned and set while the centre still wobbles as one piece when the dish is nudged, about 160-170°F at the middle — pull it here; baking until the centre is firm means the eggs have already gone past coagulation into curdling, which reads as rubbery pudding weeping liquid
rest15 min
in the dish, on a rack
the pudding, while carryover heat finishes the centre and the custard firms enough to cut — served straight from the oven it will slump on the plate, and served cold it loses the loose set that separates pudding from cake