Kitten’s Raisin Bread Pudding
Plan slightly ahead the bread pudding needs to be chilled for at least 2 hours or more before baking…
This recipe was tested and developed using stated amounts of milk and heavy cream, for best results changing the amounts is not recommended, light cream such as half and half can be use used in place of full-fat milk
Serve this with my caramel sauce
Servings 12
Ingredients:
14 slices (8 cups) French bread, cubed (use regular size slices and bread must be 1 or 2 days old)
1 cup raisins (can omit is desired)
9 large eggs
2-1/2 cups full-fat milk (can use half and half cream, do not use fat-free half and half)
1-1/2 cups heavy whipping cream
1 cup sugar
3/4 cup melted butter
1 tablespoon vanilla
1-1/2 to 2 teaspoons ground cinnamon
Instructions:
Grease a 13 x 9-inch baking dish.
Sprinkle the bread cubes and raisins into the baking pan.
In a large bowl whisk eggs, then add in all remaining ingredients until well blended and no sugar granules remain; pour evenly over the bread then gently press down with hands or back of a spoon to make sure all the bread is saturated in the cream mixture.
Refrigerate at least 2 hours.
Preheat oven to 350 degrees F.
Bake uncovered for 40-45 minutes or until a knife inserted in the middle comes out clean.
Allow to stand for 10 minutes before slicing, then serve with caramel sauce.
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