Recipe by Garden Gate Kate
This rich bread pudding has a delicious caramelized topping. I prefer to use fresh bread instead of the usual dry, stale bread to make it moister.
Top Review by DailyInspiration
Absolutely delicious bread pudding. Only made one change and that was to use cranberry nut bread vs. the raisens. Came out perfectly -- crusty on the top and moist and delicious inside. Will definitely keep this recipe handy for future occasions. Made for Spring PAC, April, 2013.
- 2⁄3 cup raisins
- 1 3⁄4 cups water
- 1 tablespoon orange juice (optional)
- 10 slices bread, cubed (fresh bread is better but stale bread works, too)
- 2⁄3 cup brown sugar
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon nutmeg
- 5 eggs
- 4 teaspoons baking powder
- 2 teaspoons vanilla extract
- 3 cups milk
- 1 cup half-and-half
- 2 tablespoons butter
Directions See How It's Made
- Cover raisins with water and orange juice. Soak while preparing other ingredients, or cover and refrigerate up to 24 hours.
- In a saucepan, heat milk, half and half, and butter but do not allow to boil. Cool slightly.
- Combine brown sugar, cinnamon, and nutmeg. Reserve 2 tablespoons of brown sugar mixture for sprinkling on top later.
- In a separate saucepan, add the remaining brown sugar mixture, vanilla, and eggs. Whisk until smooth.
- Pour heated milk mixture into sugar mixture. Add baking powder and whisk until smooth.
- Place 1/2 of bread cubes in a 2-quart casserole dish.
- Thoroughly drain raisins and discard soaking liquid. Spread 1/2 cup raisins over the bread.
- Top with rest of bread cubes. Sprinkle remaining raisins on top.
- Pour the milk mixture over the bread until the bread is saturated. Let stand for 5 minutes.
- Sprinkle reserved 2 tablespoons of sugar mixture over top.
- Place bread pudding dish in a larger pan. Carefully, add very hot water to larger pan to within 1/2 inch of tops of casserole dish. Bake at 350F degrees for 1 hour 10 minutes to 1 hour 20 minutes or until knife comes out clean when inserted 1 inch from rim.
- Serve warm or cold.