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Bread pudding just may be one of the most underrated baked goods. It’s super moist without being soggy, rich in flavor, and typically not overly sweet. While it’s a pretty classic dessert, I’ve found a lot of people have actually never tried it, and that is a real shame. Luckily, that’s easy to remedy as it’s a quick dish to make. With simple ingredients and minimal prep, this tried and true recipe is an excellent choice for first-timers.
Don’t let the name “pudding” confuse you, this dish is solid in form and more akin to french toast than any pudding we’re familiar with in the states. Eggs and cream give the bread a custard texture with just the right amount of sweetness. For this recipe, raisins are boiled in water, butter, and cinnamon to make them extra plump and juicy. Mix everything together and then bake it to a golden perfection. The final result is a warm and gooey dessert that is sure to satisfy any sweet tooth.
INGREDIENTS
- 1 loaf stale challah bread, cubed
- 5 eggs
- 2 cups whole milk
- 2 cups heavy cream
- 1 tablespoon vanilla extract
- ½ cup white sugar
- 1 tablespoon cinnamon
- 1 cup raisins
- 1 cup water
- 2 tablespoons butter
- 1 teaspoon cinnamon
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