Cinnamon Raisin Bread Custard with Fresh Berries
- Yield 12 servings
A good quality cinnamon raisin bread makes all the difference in this recipe.
- 8 slices good quality cinnamon raisin bread
- 1/2 cup butter, melted
- 4 -- eggs
- 2 -- egg yolks
- 3/4 cup sugar
- 3 cups whole milk
- 1 cup whipping cream
- 1 tablespoon vanilla extract
- 3 cups mixed fresh berries (blueberries, blackberries, raspberries)
- -- Powdered sugar
- Brush both sides of the bread slices with the melted butter. Line a 9x13x2-inch glass baking dish with the buttered bread slices. Set aside.
- In a large mixing bowl, whisk the eggs and egg yolks. Add the sugar, milk, cream and vanilla and whisk until well mixed. Slowly pour through a strainer over the top of the bread slices, covering them evenly and completely. If the bread slices float to the top of the egg mixture, gently push them down with your finger. Cover and refrigerate at least 2 hours or overnight.
- If refrigerated all day or overnight, about 1 hour before baking take the dish out of the refrigerator to bring it to room temperature before proceeding.
- Preheat the oven to 350F.
- Place the baking dish on a large baking sheet with sides on the middle rack of your oven. Pour 2 cups hot water into the baking sheet (around the baking dish). Bake for 30 to 35 minutes or until the top is lightly browned and custard is cooked (it should spring back when you push lightly on the top). Cool slightly, sprinkle with fresh berry mixture and sift powdered sugar over the top. Cut into 12 pieces and serve.
Note: Baking time should be increased 5 to 10 minutes if you do not use a glass dish.
Recipe reprinted with permission from Sally Clayton and Lee Clayton Roper’s A Well-Seasoned Kitchen (Denver, Co., 2009).