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This is an ultra rich version on the classic English dessert. Make certain to use day-old bread for this. I used dark raisins and soaked them in a bit of cognac for this recipe, which really kicked the taste way! Although the recipe does not say to add in cinnamon, I sprinkled some on top of the bread layers, but this is only optional.
- 1 1⁄2 cups full-fat milk (or half and half cream)
- 1 1⁄2 cups whipping cream
- 2 teaspoons vanilla
- 8 large egg yolks
- 1 cup sugar (or to taste)
- 1⁄4 cup butter, softened (no subs)
- 1 loaf white bread (1 pound loaf, sliced into about 1/2-inch, crusts removed, use day-old bread)
- 1 cup raisins (can use more or less)
- Set oven to 350°F.
- Set oven rack to second-lowest position.
- Prepare a 9-inch baking dish.
- For the cream custard: combine the milk and whipping cream in a large heavy-bottomed saucepan; bring to a simmer; remove from heat.
- In a bowl whisk together vanilla, egg yolks and 1 cup sugar (can use less sugar if desired) and blend well.
- Gradually whisk in hot cream mixture into yolk mixture until well combined; set aside.
- Spread 1/4 cup soft butter on bottom and sides of baking dish.
- Arrange about 1/3 of the bread slices in a single layer over bottom of prepared dish (trimming to fit).
- Sprinkle half of the raisins over bread.
- Cover with another single layer of bread slices.
- Sprinkle the remaining raisins over the bread.
- Layer with remaining bread slices (you should have three layers of bread with 2 layers of raisins).
- Pour the cream custard over the bread and let stand for about 5 minutes until custard is absorbed (about 5-6 minutes).
- Position rack to second-lowest position.
- Bake for about 20 minutes, or until custard thickens and begins to set.
- Remove from oven and set to broil.
- Sprinkle 2 tablespoons sugar over hot pudding.
- Place under broiler heat for 2 minutes, or until sugar browns (rotating dish for even browning, watch closely as sugar will burn).
- Serve warm.
This does sound delicious, But, it is NOT an English Style Bread Pudding. It is in fact a Bread and Butter Pudding. Bread pudding - the English variety has no custard, is more like a spiced cake than a dessert, you cut it in slices, very dense. Equally delicious but oh, so different.