Total Time
1hr 45mins
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)

Ingredients Nutrition

Directions

  1. Coat a 2-quart double boiler (or saucepan) with the butter (2 tablespoons). Pat the brown sugar over the butter.
  2. 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.
  3. In a small bowl beat together the eggs and half and half, vanilla and salt. Pour mixture over the bread/raisins.
  4. 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.
  5. 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.

Reviews

(1)
Most Helpful

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.

Chef Kate May 26, 2005

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