Raisin Bread Pudding

Preparation info

  • Makes

    8

    Servings
    • Difficulty

      Easy

Appears in

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

Get in There and Cook

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?

Ingredients

  • ½ cup boiling water
  • ½ cup dark seedless raisins
  • 12 slices day-old French bread, diagonally cut into ¾-inch-thick slices
  • 5 tablespoons unsalted butter, at room temperature
  • 3 cups milk
  • 6 large eggs
  • ¾ cup sugar
  • ¾ teaspoon pure vanilla extract

    Method

    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 to plump.
    3. Spread both sides of the bread slices with the butter. Set aside.
    4. Heat the milk in a small saucepan over medium-low heat until just below boiling; small bubbles will appear around the edge of the pan.
    5. Meanwhile, whisk together the eggs, sugar, and vanilla in a medium bowl until smooth. Pour a little of the hot milk slowly into the egg mixture, whisking constantly until the mixture is smooth and the sugar is dissolved. Remove the milk from the heat. Stir the egg mixture into the remaining milk in the saucepan.
    6. Arrange half the bread slices in an even layer over the bottom of an ungreased 8×8×2-inch baking dish. Drain the raisins, discarding any liquid. Scatter the raisins over the bread in the dish. Pour half of the egg or custard mixture over the bread. Top with the remaining bread and pour the remaining custard over the top. The bread will float a little. Let the pudding stand until the bread absorbs enough of the custard to sink a little, about 10 minutes. Cover the dish with aluminum foil. Place the baking dish in the roasting pan in the oven.
    7. Bake the pudding for 45 minutes. Using pot holders, carefully remove the baking dish from the roasting pan. Remove the roasting pan from the oven. Return the pudding, still covered, to the oven and bake for another 30 minutes. Remove the foil and continue baking the pudding until it is set and firm around the edges but still a little jiggly in the center, about 15 minutes. Remove the baking dish to a wire rack. Cool to tepid or refrigerate to chill for serving.