Prep 25 mins
Cook 20 mins
From Epicurious.com Making bread pudding is a good way to use up day-old bread. Gary Rhodes creates this sensational version of the classic English dessert with cream, milk and egg yolks, so it is ultra-rich.
- 1 1⁄2 cups whole milk
- 1 1⁄2 cups whipping cream
- 1 vanilla bean, split lengthwise
- 8 large egg yolks
- 3⁄4 cup sugar, plus
- 2 tablespoons sugar
- 1⁄4 cup unsalted butter, room temperature
- 1 loaf white bread, slices cut 1/2 inch thick, crusts trimmed
- 2 tablespoons golden raisins
- 2 tablespoons brown raisins
- Combine milk and whipping cream in heavy large saucepan. Scrape in seeds from vanilla bean; add bean. Bring milk mixture to simmer. Whisk egg yolks and 3/4 cup sugar in large bowl to blend. Gradually whisk hot milk mixture into yolk mixture. Set custard aside.
- Butter 9x9x2-inch glass baking dish. Spread 1/4 cup butter over both sides of bread slices. Arrange 1/3 of bread slices in single layer over bottom of prepared dish, trimming to fit. Sprinkle half of golden raisins and half of brown raisins over bread. Cover with another single layer of bread. Sprinkle remaining raisins over. Layer with remaining bread. Discard vanilla bean from custard; pour over bread. Let stand until some custard is absorbed, about 20 minutes.
- Position rack in center of oven and preheat to 350°F Bake pudding until custard thickens and begins to set, about 20 minutes.
- Preheat broiler. Sprinkle remaining 2 tablespoons sugar over pudding. Broil until sugar browns, rotating baking dish for even browning and watching closely, about 2 minutes. Let pudding cool slightly. Serve warm.