Bread Pudding
There are endless variations on the recipe and it’s generally a seasonless treat, but adding vanilla and cinnamon makes it a comforting dish on a cold, wintry day. I often make this recipe with the le...
Ingredients
SERVINGS: 4 Serving(s)
- 4 cups 1-inch cubes of stale bread (crusty sourdough or French bread works great)
- 2 cups whole milk (ideally grassfed and raw or non-pasteurized)
- ¼ cup raisins
- ¼ cup raw honey
- 2 large pasture-raised eggs, beaten
- 1 teaspoon + 1 tablespoon ground cinnamon
- ½ teaspoon fine sea salt
- ¼ teaspoon grated nutmeg
- 1 tablespoon bourbon or rum (optional)
- 1½ teaspoons vanilla extract or 1 vanilla bean, split in half lengthwise
- 1 tablespoon butter, melted, plus more for the baking dish
- 1 tablespoon organic cane sugar
Preparation
1. In a large bowl, combine the bread cubes, milk, raisins, honey, eggs, 1 teaspoon of cinnamon, salt, nutmeg and bourbon, if using. Add the vanilla. (If using a vanilla bean, scrape the seeds into the bowl and discard the bean.) Mix. Let the bread soak for about 1 hour at room temperature.
2. Preheat oven to 350°F. Coat a 9- by 13-inch baking dish with butter.
3. Combine the sugar and 1 tablespoon of cinnamon in a small bowl.
4. Transfer the bread cube mixture to the prepared baking dish. Brush the top of the bread with the melted butter and sprinkle the sugar and cinnamon mixture on top.
5. Bake until the custard is set and a golden brown crust has formed, about 45 minutes. Let stand for 15 minutes at room temperature, then serve. Leftovers can be kept covered in the refrigerator for up to 2 days.
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