Caramelized Custard Bread Pudding

"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."
photo by Garden Gate Kate photo by Garden Gate Kate
photo by Garden Gate Kate
photo by Garden Gate Kate photo by Garden Gate Kate
Ready In:
1hr 30mins




  • 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.

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  1. 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. Yum, yum, yum! But then, I've never met a bread pudding I didn't like! Made for PAC Spring '12.


<p>My grandfather did not speak or read a word of English when he moved to America from China at eleven years old. With a lot of hard work, he proudly became an US citizen and began his own Cantonese restaurant in Kingston, NY, from the ground up. He is not a trained chef but has a natural gift for combining unexpected flavors and ingredients into the most delicious dishes. Although the food on the menu is the absolute best Chinese food in the country, the really out-of-this-world dishes are the ones that he serves his family in the back of the restaurant. He doesn't read cookbooks or write down any of his recipes; all his creations are original. Growing up, I spent every summer with him eating these foods. Every morning, we would pick fresh vegetables from his garden that he would use to make the noon and evening meals with. He stuffed garden zucchini the size of my arm (of course, my arm was smaller then) with fresh lobster and shrimp. This is just one example of a simple summertime lunch for him. Without a doubt, his cooking is the greatest influence on my tastes in foods and my own recipes.</p>
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