Bread Pudding Vanilla Raisins (Printer-friendly)

Golden custard-soaked bread cubes with vanilla and raisins baked to a comforting finish.

# What You’ll Need:

→ Pudding

01 - 6 cups stale bread cubes (French bread or brioche preferred)
02 - 1 cup raisins
03 - 2 cups whole milk
04 - 1 cup heavy cream
05 - 4 large eggs
06 - 3/4 cup granulated sugar
07 - 2 teaspoons vanilla extract
08 - 1/2 teaspoon ground cinnamon
09 - 1/4 teaspoon ground nutmeg
10 - 1/4 teaspoon salt
11 - 2 tablespoons unsalted butter, melted (plus extra for greasing)

→ Sauce

12 - 1 cup heavy cream
13 - 1/2 cup granulated sugar
14 - 2 tablespoons unsalted butter
15 - 1 teaspoon vanilla extract
16 - Pinch of salt

# Directions:

01 - Preheat oven to 350°F. Grease a 9x13 inch baking dish with butter.
02 - Place bread cubes in the prepared dish and sprinkle raisins evenly over the top.
03 - Whisk together milk, heavy cream, eggs, sugar, vanilla extract, cinnamon, nutmeg, salt, and melted butter until smooth.
04 - Pour custard evenly over bread and raisins. Press gently to ensure absorption. Let stand for 10 minutes.
05 - Bake for 40 to 45 minutes until puffed, golden, and a knife inserted in the center comes out clean.
06 - Combine cream, sugar, and butter in a small saucepan over medium heat. Stir until sugar dissolves and mixture simmers. Remove from heat, then stir in vanilla extract and a pinch of salt.
07 - Serve the pudding warm, drizzled with the prepared sauce.

# Expert Tips:

01 -
  • It uses what you'd normally throw away, turning stale bread into something guests will actually fight over.
  • The warm sauce transforms bread pudding from good to unforgettable, and you can make it while the pudding bakes.
  • It feels fancy enough for company but honestly works best on an ordinary Tuesday when you just want comfort.
02 -
  • Stale bread is non-negotiable—fresh bread dissolves into mush, and you'll end up with custard soup instead of pudding.
  • Don't skip the 10-minute soak after pouring custard; this is when the magic happens and bread transforms from hard cubes into something tender.
  • The pudding continues to set as it cools, so resist the urge to overbake it chasing a perfectly firm center.
03 -
  • Let the pudding rest for five minutes after pulling it from the oven before serving—this gives it time to set and makes plating neater, though it's still delicious if you can't wait.
  • If you want extra richness, brush the bread cubes lightly with melted butter before adding the custard, or add a splash of bourbon or rum to the mixture for depth.
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