Cinnamon Raisin Bread Pudding (Print version)
Day-old bread soaks up a cinnamon custard before baking into a soft, sliceable pudding with a golden top.
# Ingredients:
Ingredients
01 -
300 g day-old bread, cubed
02 -
100 g raisins
03 -
500 ml whole milk
04 -
3 large eggs
05 -
80 g brown sugar
06 -
30 g butter, melted
07 -
1 tsp ground cinnamon
08 -
1 tsp vanilla extract
09 -
¼ tsp salt
# Instructions:
01 -
Heat the oven to 175°C. Use 5 g of the melted butter to grease a 20 cm square baking dish. Spread the bread cubes and raisins evenly in the dish.
02 -
Whisk the eggs, milk, brown sugar, remaining 25 g butter, cinnamon, vanilla and salt in a bowl until combined.
03 -
Pour the custard evenly over the bread. Press the bread gently into the liquid and leave to soak for 15 minutes.
04 -
Bake for 40–45 minutes until the top is golden and the center is set with a slight soft wobble, not a pool of liquid. Loosely cover with foil if the top browns before the center sets.
05 -
Let stand for 15 minutes so the custard settles, then cut into eight portions and serve warm. The interior should be moist around the bread with raisins distributed throughout.
06 -
Cool leftovers promptly and refrigerate within two hours. Keep covered for up to three days and reheat individual portions until hot throughout.
# Good to know:
01 -
Includes 30 minutes resting or cooling time.