Bread Pudding

Bread Recipes | Miscellaneous Recipes | Puddings and Custards Recipes

Yield: Serves 6.

This version of the French dish Pain Perdu "always gets the guests down early for breakfast," report innkeepers at The 1770 House. Be sure to use a firm-textured bread; soft white bread will turn to mush. —The 1770 House, East Hampton, New York

• 3 cups cubed stale bread (preferably French brioche or babka)
• 1/2 cup white raisins
• 1/2 cup (1 stick) butter, melted
• 3 eggs plus 1 yolk
• 1/2 cup sugar
• 2-1/2 cups milk
• 1 teaspoon vanilla
• 1/2 teaspoon cinnamon
• Pinch of freshly grated nutmeg

Preheat oven to 375°F. Butter a 9x5-inch loaf pan or a 1-quart baking dish and fill it with the bread and raisins. Drizzle with the melted butter. In a bowl beat the eggs plus yolk. Add the sugar and beat. Combine the milk and vanilla and slowly add to the egg mixture. Stir until smooth. Pour evenly over the bread and raisins. Sprinkle with the cinnamon and nutmeg. Bake 50-60 minutes or until the custard is set.

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