Prep 15 mins
Cook 1 hr 30 mins
We really like bread pudding but this one is different as it cooks on top of the stove instead of in the oven, which is great when you want a comfort food dessert but don't want to heat up the kitchen with the oven on. Recipe source: Bon Appetit (March 1985)
- 2 tablespoons butter, room temperature
- 3⁄4 cup brown sugar
- 4 slices bread, crusts trimmed, buttered and cubed (stale bread or heels work fine)
- 1⁄2 cup raisins
- 2 eggs
- 2 cups half-and-half
- 1 teaspoon vanilla
- 1⁄8 teaspoon salt
- whipped cream, garnish
- Coat a 2-quart double boiler (or saucepan) with the butter (2 tablespoons). Pat the brown sugar over the butter.
- Arrange 1/3 of the bread cubes in a single layer on top of the sugar. Sprinkle with 1/3 of the raisins. Repeat with the layering with the remaining bread and raisins.
- In a small bowl beat together the eggs and half and half, vanilla and salt. Pour mixture over the bread/raisins.
- Cover pan and set over boiling water. Cook for 1 1/2 hours or until set, you will probably need to add boiling water at least once.
- Remove from heat and remove top pan from the boiling water. Let cool for 10 minutes or so and then invert onto a serving platter. Serve with whipped cream if desired.
A little miracle--like a tarte tatin, when you invert it, there is this lovely caramel topping. I used my bourbon raisins which added a delightful touch. really quite a wonderful dessert.