A Classic Bread Pudding

By apachefreight

Ingredients

• 1 (1-pound) day-oid baguette or loaf of Italian bread
• 1/2 cup golden raisins
• 4 large eggs
• 1 cup whole milk
• 1/2 cup plus 2 tablespoons sugar
• 1 cup whipping cream
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• Whipped cream for serving (optional)

Preparation

Step 1

1. Generously coat an 8-inch square baking dish with butter. Remove the crust from the loaf of bread and slice the loaf into 1-inch cubes. Place the cubes in the dish and sprinkle the raisins on top.

2. Whisk the eggs in a large bowl. Add the milk, 1/2 cup sugar, whipping cream, vanilla extrect, and cinnamon. Whisk again until the micture is well blended.

3. Heat the oven to 350*F. Pour the egg mixture over the bread and raisins. Let the ingredients stand for 15 to 20 minutes to allow the bread to absorb the custard. Use a spoon to occasionally push down the bread cubes as they soak.

4. Sprinkle the remaining 2 tablespoons of sugar over the pudding, then place the baking dish in a larger baking or roasting pan. Put the combined pans on the middle rack of the oven, then pour hot water into the larger pan (an adult's job) until it reaches halfway up the sides of the smaller dish.

5. Bake the pudding until it's puffed and golden brown on top and a toothpick inserted into the center comes out clean, 45 to 50 minutes. Remove the pudding from its water bath and set it on a wire rack. Let the dessert cool for 15 minutes before serving, with a dollop of whipped cream if you like.