Prepare to be transported to a world of pure culinary bliss with Chef Lee's legendary Bread Pudding - a dessert so heavenly, it'll make your taste buds dance and your soul sing! Imagine transforming simple, humble bread into a luxurious, custardy masterpiece that melts in your mouth and fills your kitchen with an intoxicating aroma of cinnamon and vanilla. Whether you're a seasoned baker or a curious home cook, this recipe promises to elevate your dessert game and create memories that will last a lifetime.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 4 cups of bread cubes
- 2 cups of milk
- 1 cup of sugar
- 4 eggs
- 1 teaspoon of vanilla extract
- 1 teaspoon of cinnamon
- 1/2 cup of raisins
Instructions
- Preheat the oven to 350°F (175°C) and generously butter a 9x13 inch baking dish to prevent sticking.
- Cut day-old bread into 1-inch cubes. Slightly stale bread works best as it absorbs the custard more effectively.
- In a large mixing bowl, whisk together eggs, milk, sugar, vanilla extract, and cinnamon until the mixture is smooth and well combined.
- Add the bread cubes to the egg mixture, gently folding to ensure each piece is evenly coated. Let the bread soak for 10 minutes to absorb the custard.
- Fold in the raisins, distributing them evenly throughout the bread mixture.
- Transfer the soaked bread mixture to the prepared baking dish, spreading it evenly and ensuring no dry bread spots remain.
- Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and the center is set but still slightly jiggly.
- Remove from the oven and let the bread pudding cool for 15 minutes before serving. This allows the pudding to set and makes it easier to slice.
- Serve warm, optionally topped with vanilla ice cream, whipped cream, or a drizzle of caramel sauce.
Tips
- Choose the right bread: Day-old or slightly stale bread works best as it absorbs the custard more effectively without becoming mushy.
- Soak thoroughly: Allow the bread cubes to soak in the custard mixture for at least 10 minutes to ensure maximum flavor absorption.
- Even distribution: When adding raisins, fold them gently to ensure they're evenly spread throughout the pudding.
- Watch the baking: Keep an eye on the pudding during the last 10 minutes of baking to prevent over-browning.
- Let it rest: Allow the pudding to cool for 15 minutes after baking to help it set and make slicing easier.
- Serving suggestion: Elevate your dessert by serving warm with a scoop of vanilla ice cream or a drizzle of caramel sauce.
- Storage tip: Store any leftovers in the refrigerator and gently reheat before serving for the best texture and taste.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 9g
Fat: 12g
Saturated Fat: 5g
Cholesterol: 110mg
