Custard Bread Pudding

Custard Bread Pudding
Custard Bread Pudding

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • 1

    cup raisins

  • 1/2

    cup Jamaican rum

  • 20

    ounces white bread crust trimmed, and cut into 1" cubes - (abt 10 cups)

  • 4

    cups whole milk

  • 15

    large eggs

  • 1 1/2

    cups granulated sugar

  • 1

    teaspoon ground cinnamon

  • 1/2

    teaspoon grated fresh nutmeg

Directions

In a small bowl, combine raisins in rum and soak for at least 2 hours. Preheat oven to 350 degrees. Lightly coat a 10- by 3-inch round baking dish or 2-quart souffle dish with vegetable cooking spray. Add the bread cubes to the dish and sprinkle the raisin/rum mixture on top. In a large bowl, combine the milk, eggs, sugar, cinnamon, and nutmeg. Stir the egg mixture into the bread/raisin mixture. Cover with foil. Place the baking dish in a larger, high-sided roasting pan. Add boiling water into the roasting pan around the baking dish to a depth of 2 inches. Bake for 45 minutes. Remove the foil. Continue baking, uncovered, for 5 minutes, until top is golden and the mixture is slightly puffed or until a knife inserted near the center comes out clean. Cool slightly before serving. If desired, serve with Creme Anglaise, flavored with rum to taste, if desired. This recipe yields 12 servings.

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