Description
This classic Homemade Bread Pudding recipe features cubes of day-old French bread soaked in a spiced custard with rum-soaked raisins, then baked until golden and tender. Served warm with a rich, homemade vanilla custard sauce, this comforting dessert is perfect for cozy gatherings and sweet cravings.
Ingredients
Bread Pudding
- 1 cup raisins
- 6 cups French bread (at least a day old, cut into 1-inch cubes)
- 2 cups milk (divided)
- 1 large egg
- 1 cup sugar
- 1 tablespoon vanilla extract
- ¼ teaspoon nutmeg
- ½ teaspoon cinnamon
Vanilla Custard
- 1 ¼ cups heavy cream
- ¾ cup milk
- 3 tablespoons butter (melted)
- 3 egg yolks
- ¼ cup vanilla sugar (or sugar + 1 teaspoon vanilla beans)
Additional
- 2 tablespoons rum (for soaking raisins)
Instructions
- Soak Raisins: Combine the raisins and rum in a small bowl. Cover and let them soak for 1-2 hours so the raisins absorb the flavor and soften.
- Preheat Oven and Prepare Bread: Preheat your oven to 350°F (180°C). In a large mixing bowl, add half of the milk and the bread cubes. Press the bread into the milk with your hands until it is soaked through.
- Mix Custard and Combine: In another bowl, whisk the egg, then mix in the sugar, vanilla extract, nutmeg, cinnamon, and the remaining milk. Pour this mixture over the soaked bread and gently stir to combine. Add the rum-soaked raisins and fold them in evenly.
- Bake Pudding: Lightly grease a 9×13-inch baking pan. Pour in the bread mixture, spreading it evenly. Bake for 35-45 minutes or until the edges are golden brown and pulling away from the pan.
- Heat Cream Mixture: For the Vanilla Custard, in a small heavy saucepan, heat the cream, melted butter, and vanilla sugar over medium heat until small bubbles form around the edges.
- Whisk Egg Yolks: In a separate bowl, whisk the egg yolks until smooth. Gradually add ½ cup of the hot cream mixture to the yolks while whisking continuously to temper them.
- Cook Custard: Slowly return the egg mixture to the saucepan, whisking constantly. Cook over low heat, stirring, until the mixture thickens enough to coat the back of a spoon.
- Serve: When the bread pudding is ready, remove it from the oven and serve it warm with vanilla custard drizzled over.
Notes
- Use day-old or stale French bread for the best texture; fresh bread can make the pudding too mushy.
- Soaking raisins in rum adds depth of flavor, but you can omit rum for a non-alcoholic version and soak raisins in warm water instead.
- Ensure the custard is cooked gently and constantly stirred to prevent curdling.
- This bread pudding can be served with whipped cream or ice cream for extra indulgence.
- Prep Time: 15 minutes (plus 1-2 hours soaking time for raisins)
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
