Preparation

• 1 Preheat oven to 350°F2 Heat milk, cream, salt, sugar and vanilla extract in a large saucepan until very warm3 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