I am so excited to share with you a absolutely wonderful dessert I made on Thanksgiving! It warms the soul and the belly – Bread Pudding! The dessert is very simple to make and is a favorite for everyone. When you go to the store looking for the perfect bread, I would recommend Challah or Brioche; these breads soak up everything so wonderfully and have a light airy feel to them! You could also use this as an opportunity to get rid of stale bread in the pantry!
Raisin Bread Pudding
Ingredients:
1 loaf of Challah or Brioche (or whatever bread you desire)
1 qt. of 2% milk
3 eggs
2 cups sugar
2 Tbsp vanilla
1 cup of raisins
1/4 tsp allspice
1/2 tsp cinnamon
3 Tbsp melted butter
The Night Before:
Lay out each piece of bread on a cooling rack to stale the bread over night, this allows the bread to better soak up the wet ingredients. If you forget this step, you can toast each piece of toast in a toaster the day of, DO NOT brown, simply dry out the bread.
Directions:
Preheat oven to 350.
Tear each slice of bread into about 1 inch square pieces. Personally, I think tearing the bread gives the dessert a more home-cooked feel than cutting it.
Put bread into a large bowl and add the quart of milk. Press down gently and turn over until all the milk has been soaked up. Make sure every piece is equally soaked.
In a separate bowl, lightly beat the 3 eggs. Then, whisk in sugar, vanilla, and the spices until thoroughly combined.
Gently fold the egg mixture into the bread mixture, try not to dissolve the bread. Let sit for a minute.
Melt 3 Tbsp of butter and pour into a 9×13 baking pan. Spread throughout the baking pan.
Pour the batter into the pan and bake 35 – 45 minutes. It is done when the sides are pulling away and it is just browning a little bit.
Serve warm or later on that day, serve the day you make it. Top with your favorite carmel sauce when you serve, and enjoy!
