It’s no secret I love baking all sorts of breads. Nothing beats the smell of a homemade loaf, and enjoying the taste of it all times of the day. But there are those times when you just don’t eat it all before the too-crunchy crustiness starts to form.
Fret not, the perfect solution for those times exists: bread pudding!
Everyone loves bread pudding. Combining the aroma and taste of cinnamon and raisins only makes the traditional classic even better! No need to overcomplicate this one. I’ve made it with some of my favorite morning ingredients and flavors. Best of all, we add a with a custard that you could swim in.
Bread pudding is a timeless classic that never fails to impress, and with our easy-to-follow recipe, you’ll be whipping up this crowd-pleaser in no time. Whether you’re a seasoned baker or a novice in the kitchen, our step-by-step instructions will ensure your bread pudding turns out irresistibly delicious every time.
PrintCinnamon Raisin Bread Pudding (with Custard Sauce)
Ingredients
- 5 eggs
- 1 cup (200g) sugar
- 3.5 cups (850ml) milk
- 1/2 cup (125ml) whipping cream
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon lemon zest
- 1 cup (150g) raisins
- 6 cups (300g) of stale bread, cut into pieces
Custard:
- 1.5 cup (375ml) water
- 1 cup (200g) sugar
- 3 tablespoons cornstarch
- 1 pack of vanilla sugar
- 2 egg yolks
- pinch of salt
- 3 tablespoons lemon juice
- 1 tablespoon unsalted butter
Instructions
- Mix 5 eggs with 1 cup (200g) sugar.
- Add 3.5 cups (850ml) milk and 1/2 cup (125ml) whipping cream.
- Add 1 teaspoon of cinnamon and 2 teaspoons of vanilla extract.
- Add 1 teaspoon of lemon zest and 1 cup (150g) raisins.
- Mix in 6 cups (300g) of stale bread, cut into pieces.
- Cover and refrigerate for 2 hours.
- Remove from the fridge and spread your mixture onto a lightly greased pan. Leave it at room temperature for one hour before baking.
- Preheat oven to 360F and bake for 35-40 minutes.
- While baking, make your custard. To do this, heat 1.5 cup (375ml) water with 1 cup (200g) of sugar. Add 3 tablespoons of cornstarch and mix.
- Add vanilla sugar (or 1/2 tsp vanilla extract).
- Take some of the water mixture, add to your 2 egg yolks, and mix.
- Combine all, bring to a boil, and cook on medium heat.
- Add a pinch of salt and continue to mix until the custard thickens.
- Remove from heat, add 3 tablespoons of lemon juice and 1 tablespoon of butter. Mix until the butter is melted and your custard is thin enough to pour.
- Remove the bread pudding from the oven. Once you slice the individual servings, pour the custard over each slice, and enjoy!
