Traditional Bread Pudding
Ingredients
- 266.7 gWhite bread (in 2cm cubes)
- 333.3 mlWhole milk
- 133.3 mlCream
- 2.7 pcEgg (beaten)
- 100 gBrown sugar
- 33.3 gUnsalted butter (melted)
- 1.3 tspVanilla extract
- 0.7 tspCinnamon ground
- 0.7 pinchNutmeg
- 66.7 gRaisin
Method
A golden, crispy crust hiding a custardy, melt-in-your-mouth center. The scent of cinnamon and warm melted butter fills the kitchen as the custard sets perfectly in the oven.
- 1
Cut the white bread into 2 cm cubes. If it is too fresh, bake it for 5 minutes in a hot oven so it is dry and ready to soak up the custard without falling apart.
- 2
In a mixing bowl, whisk the eggs with the brown sugar. Pour in the whole milk and cream, then add the cinnamon, nutmeg, and vanilla extract. Whisk until the mixture is smooth.
- 3
Generously butter a baking dish. Distribute the bread cubes and raisins. Pour the custard over and press down with the back of a spoon so the bread is fully soaked. Let it rest for 15 minutes.
- 4
Bake at 180°C. The pudding is done when the top is golden brown and the custard is set but still slightly jiggly in the center.
Frequently asked questions
How do you get this dish right?
- For extra indulgence, use leftover milk bread or brioche.
- The secret is the resting time: the bread must be soaked through before entering the oven.
- If the top browns too quickly, cover with parchment paper halfway through baking.
How long does this dish keep?
Keeps for 3 days in the refrigerator. Reheat gently in the oven to restore the crispy crust.
