Raisin Bread Pudding

Preparation info
  • Makes


    • Difficulty


Appears in
Get in There and Cook: A Master Class for the Starter Chef

By Richard Sax

Published 1997

  • About

Not too long ago bread pudding was something passé, and then came the 1980s and the rediscovery of comfort food. What could be more comforting than bread pudding?


  • ½ cup boiling water
  • ½ cup dark seedless raisins
  • 12 slices day-old


  1. To make a water bath, place a large roasting pan on the center rack in the oven. Fill it one-third with water. Preheat the oven to 350°F.
  2. Pour the boiling water over the raisins in a small heatproof bowl. Let stand for 5 minutes for the raisins