Bread Pudding
By Yankee Magazine|Oct 23 2009|
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
Yield
Serves 6.
Ingredients
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
Instructions
Preheat oven to 375°F. Butter a 9×5-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.
Dried cranberries with orange add a nice flavor also along with the raisins…