Cinnamon Raisin Bread Pudding (with Custard Sauce)
Scale
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!