This recipe combines the comforting flavors of bread pudding with the rich sweetness of a homemade custard sauce. It’s a perfect way to use up leftover bread and is sure to become a family favorite.Family games
Cinnamon Raisin Bread Pudding with Homemade Custard Sauce
Ingredients:
For the Bread Pudding:
Ingredient Quantity
Stale Bread, cut into 1-inch cubes (cinnamon raisin recommended) 4 cups
Raisins 1 cup
Large Eggs 4
Whole Milk 2 cups
Granulated Sugar 1/2 cup
Ground Cinnamon 1 teaspoon
Vanilla Extract 1 teaspoon
Salt 1/4 teaspoon
Unsalted Butter, melted 2 tablespoons
For the Custard Sauce:
Ingredient Quantity
Heavy Cream 1/2 cup
Whole Milk 1/2 cup
Granulated Sugar 1/2 cup
Large Egg Yolks 2
Vanilla Extract 1 teaspoon
Instructions:
Preparing the Bread Pudding:
Preheat the Oven (5 minutes):
Preheat your oven to 350°F (175°C).
Grease Baking Dish (2 minutes):
Grease a 9×9-inch baking dish or a similarly sized casserole dish.
Combine Bread and Raisins (2 minutes):
In a large bowl, toss together the cubed bread and raisins.
Transfer to Baking Dish (2 minutes):
Transfer the bread and raisin mixture to the prepared baking dish.
Whisk the Egg Mixture (5 minutes):
In a separate bowl, whisk together the eggs, milk, sugar, cinnamon, vanilla extract, and salt until well combined.
Pour and Soak the Bread (2 minutes):
Pour the egg mixture evenly over the bread and raisins in the baking dish.
Gently press down on the bread with a spoon or your hands to ensure it absorbs the custard.
Drizzle with Butter (1 minute):
Drizzle the melted butter evenly over the top of the bread pudding.
Baking the Bread Pudding:
Bake until Golden Brown (45-50 minutes):
Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and the pudding is set. The center should have a slight jiggle but not be runny.
Cool Slightly (10 minutes):
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