English -Style Bread Pudding

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READY IN: 47mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 1 12
    cups full-fat milk (or half and half cream)
  • 1 12
    cups whipping cream
  • 2
    teaspoons vanilla
  • 8
    large egg yolks
  • 1
    cup sugar (or to taste)
  • 14
    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)
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DIRECTIONS

  • 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.
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