My mom loved this dessert so much, I had to hide the pan from her to keep her from having a third slice! (Page 2 ) | May 15, 2025

Ingredient Quantity
Stale Bread, cut into 1-inch cubes (cinnamon raisin recommended) 4 cups
Raisins 1 cup
Large Eggs 4
Whole Milk 2 cups
Granulated Sugar 1/2 cup
Ground Cinnamon 1 teaspoon
Vanilla Extract 1 teaspoon
Salt 1/4 teaspoon
Unsalted Butter, melted 2 tablespoons
For the Custard Sauce:

Ingredient Quantity
Heavy Cream 1/2 cup
Whole Milk 1/2 cup
Granulated Sugar 1/2 cup
Large Egg Yolks 2
Vanilla Extract 1 teaspoon
Instructions:
Preparing the Bread Pudding:
Preheat the Oven (5 minutes):

Preheat your oven to 350°F (175°C).
Grease Baking Dish (2 minutes):

Grease a 9×9-inch baking dish or a similarly sized casserole dish.

Combine Bread and Raisins (2 minutes):

In a large bowl, toss together the cubed bread and raisins.
Transfer to Baking Dish (2 minutes):

Transfer the bread and raisin mixture to the prepared baking dish.
Whisk the Egg Mixture (5 minutes):

In a separate bowl, whisk together the eggs, milk, sugar, cinnamon, vanilla extract, and salt until well combined.

Pour and Soak the Bread (2 minutes):

Pour the egg mixture evenly over the bread and raisins in the baking dish.
Gently press down on the bread with a spoon or your hands to ensure it absorbs the custard.
Drizzle with Butter (1 minute):

Drizzle the melted butter evenly over the top of the bread pudding.
Baking the Bread Pudding:
Bake until Golden Brown (45-50 minutes):

Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and the pudding is set. The center should have a slight jiggle but not be runny.
Cool Slightly (10 minutes):

Remove the bread pudding from the oven and let it cool slightly before serving.
Making the Custard Sauce (while bread pudding cools):
Heat Milk Mixture (5 minutes):
In a small saucepan, heat the heavy cream and whole milk over low heat until warm but not boiling. Remove from heat.
Whisk Egg Yolks and Sugar (2 minutes):
In a separate bowl, whisk together the sugar and egg yolks until the mixture becomes pale and slightly thick.
Temper the Eggs (2 minutes):
Slowly whisk the warm milk mixture into the egg mixture, whisking constantly. This tempers the eggs and prevents them from curdling.
Thicken the Custard (5-7 minutes):
Pour the combined mixture back into the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon. This takes about 5-7 minutes. Be careful not to let it boil.
Stir in Vanilla (1 minute):
Remove the custard sauce from the heat and stir in the vanilla extract.
Serving:
Cut and Serve (2 minutes):
Cut the warm Cinnamon Raisin Bread Pudding into squares and serve it drizzled with the homemade custard sauce.

Next: Creamed Chipped Beef on Toast

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