My mom loved this dessert so much, I had to hide the pan from her to keep her from having a third slice!
This recipe combines the comforting flavors of bread pudding with the rich sweetness of a homemade custard sauce. It’s a perfect way to use up leftover bread and is sure to become a family favorite.
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Cinnamon Raisin Bread Pudding with Homemade Custard Sauce
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Ingredients:
For the Bread Pudding:
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| Ingredient | Quantity |
|---|---|
| Stale Bread, cut into 1-inch cubes (cinnamon raisin recommended) | 4 cups |
| Raisins | 1 cup |
| Large Eggs | 4 |
| Whole Milk | 2 cups |
| Granulated Sugar | 1/2 cup |
| Ground Cinnamon | 1 teaspoon |
| Vanilla Extract | 1 teaspoon |
| Salt | 1/4 teaspoon |
| Unsalted Butter, melted | 2 tablespoons |
For the Custard Sauce:
| Ingredient | Quantity |
|---|---|
| Heavy Cream | 1/2 cup |
| Whole Milk | 1/2 cup |
| Granulated Sugar | 1/2 cup |
| Large Egg Yolks | 2 |
| Vanilla Extract | 1 teaspoon |
Instructions:
Preparing the Bread Pudding:
-
Preheat the Oven (5 minutes):
- Preheat your oven to 350°F (175°C).
-
Grease Baking Dish (2 minutes):
- Grease a 9×9-inch baking dish or a similarly sized casserole dish.
-
Combine Bread and Raisins (2 minutes):
- In a large bowl, toss together the cubed bread and raisins.
-
Transfer to Baking Dish (2 minutes):
- Transfer the bread and raisin mixture to the prepared baking dish.
-
Whisk the Egg Mixture (5 minutes):
- In a separate bowl, whisk together the eggs, milk, sugar, cinnamon, vanilla extract, and salt until well combined.
-
Pour and Soak the Bread (2 minutes):
- Pour the egg mixture evenly over the bread and raisins in the baking dish.
- Gently press down on the bread with a spoon or your hands to ensure it absorbs the custard.
-
Drizzle with Butter (1 minute):
- Drizzle the melted butter evenly over the top of the bread pudding.
Baking the Bread Pudding:
-
Bake until Golden Brown (45-50 minutes):
- Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and the pudding is set. The center should have a slight jiggle but not be runny.
-
Cool Slightly (10 minutes):
- Remove the bread pudding from the oven and let it cool slightly before serving.
Making the Custard Sauce (while bread pudding cools):
- Heat Milk Mixture (5 minutes):
- In a small saucepan, heat the heavy cream and whole milk over low heat until warm but not boiling. Remove from heat.
- Whisk Egg Yolks and Sugar (2 minutes):
- In a separate bowl, whisk together the sugar and egg yolks until the mixture becomes pale and slightly thick.
- Temper the Eggs (2 minutes):
- Slowly whisk the warm milk mixture into the egg mixture, whisking constantly. This tempers the eggs and prevents them from curdling.
- Thicken the Custard (5-7 minutes):
- Pour the combined mixture back into the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon. This takes about 5-7 minutes. Be careful not to let it boil.
- Stir in Vanilla (1 minute):
- Remove the custard sauce from the heat and stir in the vanilla extract.
Serving:
- Cut and Serve (2 minutes):
- Cut the warm Cinnamon Raisin Bread Pudding into squares and serve it drizzled with the homemade custard sauce.
