Bread Pudding
Bread Pudding is a deliciously seasoned bread in a creamy vanilla pudding. Easy to make with simple ingredients. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Servings: 8 servings
Ingredients
- 8 slices stale honey wheat or white bread I used honey wheat.
- 1/2 cup raisins (optional) Soak in hot water for 15 minutes and pat dry before using.
- 2 cups whole milk
- 1/2 cup heavy whipping cream
- 1/4 cup (4 tablespoons) unsalted butter, melted
- 1/2 cup sugar
- 2 large eggs, beaten
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- whipped cream (optional) for garnish
Instructions
- Preheat oven to 350 degrees.
- Arrange stale bread slices on an ungreased cookie sheet. Place in preheated oven for 4 minutes OR until bread feels dry (but not like toast).
- Tear bread slices into medium sized pieces. Place in ungreased deep casserole dish. Sprinkle with plump raisins (if using). Set aside.
- Pour milk and heavy whipping cream into a medium saucepan. Warm over low-medium heat while stirring constantly. When small bubbles form along saucepan's edges, add unsalted butter and sugar. Stir until butter is melted and sugar is dissolved.
- Remove saucepan from heat and set aside.
- In a large bowl, combine eggs, vanilla extract and salt. Add warm milk mixture and stir until evenly combined.
- Pour milk mixture over bread pieces in casserole dish. Stir lightly to make sure bread is thoroughly soaked. Cover and soak for 10 minutes to thoroughly soak bread pieces.
- Bake uncovered for 45 to 50 minutes OR until bread is golden brown and has pulled away from edges of casserole dish.
- The bread pudding will rise high while baking. It will settle down while cooling.
- Serve hot. Top with whipped cream if desired.