Bread Pudding

🥘 Ingredients

• bread
  4 c
• cinnamon sugar
• egg yolk
  1
• eggs
  2 large
• granulated sugar
  100 g
• milk
  375 g
• nutmeg
  1/4 tsp
• raisins
  75 g
• salt
  1 pinch
• unsalted butter
  45 g
• vanilla
  1 tsp
• water or rum
• whipping cream
  250 g

🍳 Cookware

• 6 to 8 cups (1.5 - 2 L) baking dish
• separate bowl
• potato masher or slotted spoon

1. 1

   Soak the raisins in water or rum .

   raisins: 75 g, water or rum
2. 2

   Preheat the oven to 350°F (180°C). Brush a 6 to 8 cups (1.5 - 2 L) baking dish with melted unsalted butter , and pour 3 Tbsp (45 g) over the day-old bread and toss in a large bowl.

   unsalted butter: 45 g
3. 3

   In a separate bowl , whisk the eggs , egg yolk and granulated sugar and then whisk in the milk , whipping cream , vanilla , nutmeg and salt . Pour this over the day old bread , toss to coat, and let sit for about ⏱️ 15 minutes , stirring once or twice. It may look like a lot of liquid, but it all balances out.

   eggs: 2 large, egg yolk: 1, granulated sugar: 100 g, milk: 375 g, whipping cream: 250 g, vanilla: 1 tsp, nutmeg: 1/4 tsp, salt: 1 pinch, bread: 4 c
4. 4

   After sitting for the required time, use a potato masher or slotted spoon to break down the bread pieces a bit.
5. 5

   Drain the soaking raisins and stir them into the pudding mixture. Pour this into the buttered baking dish and sprinkle with cinnamon sugar . Bake, uncovered, for about ⏱️ 60 minutes , until the pudding soufflés a little and the top turn a golden brown.

   cinnamon sugar
6. 6

   Allow the pudding to cool for at least ⏱️ 15 minutes before serving.
7. 7

   The bread pudding can be served warm or chilled.