This bread pudding with raisins soaks stale bread cubes in a vanilla, cinnamon and nutmeg custard. Give the bread 15 minutes to absorb the milk mixture, then bake covered before removing the foil to brown the top. Serve warm after a short cooling period.
Recipe Details
- Pan: 9×13 inches (about 23×33 cm)
- Oven: 350°F (175°C)
- Soaking: About 15 minutes
- Baking: 30 minutes covered, then 25–30 minutes uncovered
- Serving: Cool slightly before serving warm
Ingredients
- 6 cups cubed stale French bread or brioche
- 1 cup raisins
- 4 cups milk
- 4 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 tablespoons butter, melted
- Powdered sugar, for dusting (optional)
How to Make Bread Pudding with Raisins
Prepare the bread
Preheat the oven to 350°F (175°C). Grease a 9×13-inch dish, add the bread cubes and sprinkle with raisins.
Make and add the custard
Whisk the milk, eggs, sugar, vanilla, cinnamon and nutmeg. Pour over the bread and raisins, moistening all the cubes.
Let the bread soak
Leave for about 15 minutes so the bread can absorb the custard, then drizzle with melted butter.
Bake in two stages
Cover with foil and bake for 30 minutes. Remove the foil and bake another 25–30 minutes, until golden on top and set in the center; a knife inserted in the middle should come out clean.
Cool slightly and serve
Let the pudding cool slightly. Dust with optional powdered sugar and serve warm with vanilla sauce, caramel sauce or ice cream if desired.
Tips and Common Mistakes
- Use stale bread that can absorb the custard well.
- Moisten every bread cube and allow the full 15-minute soak.
- Keep the foil on for the first stage, then remove it to brown the top.
- Check the center as well as the crust before taking it from the oven.
Storage and Make-Ahead Tips
Refrigerate leftovers promptly in a covered container because the pudding contains milk and eggs. Reheat individual portions until hot through the center.
Frequently Asked Questions
What bread can I use?
The recipe uses stale French bread or brioche cut into cubes.
Is the pudding baked for only 30 minutes?
No. Bake 30 minutes covered, then another 25–30 minutes uncovered, giving a total baking window of 55–60 minutes.
Why is the middle still wet?
Make sure the bread has absorbed the custard and give the uncovered stage enough time. Check that the center is set before serving.