Classic bread pudding
Instructions:
For individual bread puddings, divide the mixture among eight buttered 6-ounce ramekins; reduce the cooking time to 40 minutes. 2 tablespoons unsalted butter, softened, for baking dish 12 ounces brioche or challah, cut into 1-inch cubes 2 cups milk 3 cups heavy cream 4 large eggs plus 1 large egg yolk 1 cup sugar 1 / 2 teaspoon salt 1 tablespoon pure vanilla extract 1 / 2 teaspoon ground cinnamon 1 / 4 teaspoon ground nutmeg 1 / 2 cup raisins 1 cup boiling water, plus more for the pan
S E R V E S 8
- Butter a 9x13-inch baking dish; set aside. Put the bread in a large bowl; set aside. Heat the milk and cream in a medium saucepan over medium-high heat until just about to simmer; remove from heat.
- Whisk the eggs, yolk, sugar, salt, vanilla, cinnamon, and nutmeg in a medium bowl. Whisking constantly, pour the cream mixture in a slow, steady stream into the egg mixture. Pour over the bread; fold to combine. Let stand 30 minutes, tossing and pressing occasionally to submerge the bread.
- Meanwhile, soak the raisins in 1 cup boiling water for 30 minutes.
- Drain; stir the raisins into the bread mixture. Preheat the oven to 350ï€ F. With a slotted spoon, transfer the bread to the buttered dish; pour the liquid in the bowl over the top. Using a spoon, turn the top layer of bread crust side up.
- Set the dish in a roasting pan; transfer to the oven. Pour boiling water into the pan to reach about halfway up the sides of the dish. Bake until golden brown, about 50 minutes. Let the dish cool on a rack 10 to 20 minutes.