- Cook Time
- Prep Time
- 12 ServingsServings
- 4 c. whole milk
- 4 c. heavy cream
- 2 tsp. salt
- 2 C. Sugar
- 2 tbsp. vanilla extract
- 15 eggsBread
- 1 loaf white bread; crust removed, cubed and dried
- 1/4 c. butter
- 1/2 c. California raisins
1 Preheat oven to 350°F
2 Heat milk, cream, salt, sugar and vanilla extract in a large saucepan until very warm
3 Whisk eggs thoroughly in a large bowl. Slowly add warm milk-cream mixture. Strain mixture through a fine-mesh strainer into a clean bowl.
4 Place dried bread cubes in a large bowl; drizzle with melted butter. Pour custard mixture over bread; let soak for 30 minutes; add the raisins.
5 Pour into 9 x 13-inch glass baking dish. Create a "water bath" by placing bread pudding baking dish inside a larger baking dish or roasting pan and put in oven.
6 Fill larger pan with hot water until it comes halfway up sides of bread pudding baking dish. Bake for about 1 hour or until set.
Source: Chef Todd Slossberg and California Raisin Marketing Board