Bread Pudding
Posted on: January 23, 2018

Bread Pudding
Serves 8 to 10

1 tablespoon butter, softened
4 (6-inch) rolls, cubed and dried
2¾ cups raisins
7 large eggs
1 tablespoon ground nutmeg
1 tablespoon ground cinnamon
1 tablespoon vanilla extract
Pinch of salt
2 cups sugar
3 cups half-and-half
3 cups heavy whipping cream
Prepared caramel sauce, for serving


Preheat the oven to 325ºF. Butter a 9 by 13 by 2-inch aluminum pan
and toss your bread cubes in it.
In a large bowl, place your raisins, eggs, nutmeg, cinnamon, vanilla,
salt, sugar, half-and-half, and cream, and mix well. Pour this
over your bread cubes. Place the pan inside a larger pan and pour
enough water into the larger pan to come about halfway up the
sides of the bread pudding pan. This is called a hot water bath, and
it lets the pudding steam and bake by indirect heat. Put it in the
oven and bake for about 1 hour and 15 minutes, or until the biscuits
pop up cooked through.
Take the pudding out of the water bath and set directly in the
oven for 10 more minutes, or until it browns on top. Take it out of
the oven and let it set for 30 minutes, then drizzle caramel sauce
over it.


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