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Cinnamon-Raisin Bread Pudding

Cinnamon-Raisin Bread Pudding

There are few comfort foods more quintessential than warm bread pudding.

Here's a nice option: Substitute dried cranberries, cherries or blueberries for the raisins.

Prep: 10 days Cook: 30 days
Serves: 10 Save

Ingredients (13)

  • 1 T Butter
  • 1 lb French Bread Loaf
  • or 1 lb Challah Bread
  • 2 tsp Ground Cinnamon
  • 1½ cup Raisins
  • or 1½ cup Dried Cranberries
  • or 1½ cup Blueberries, Dried
  • 4 cup Whole Milk
  • ¾ cup Sugar
  • 2 T Dark Corn Syrup
  • 1 T Vanilla Extract
  • 7 Eggs
  • 1 qrt Vanilla Frozen Yogurt (optional)
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Directions

  1. Preheat oven to 325F.
  2. Grease a 13 x 9-inch baking dish with butter. Place bread in pan and sprinkle with cinnamon and raisins.
  3. Combine milk, sugar and corn syrup in a saucepan. Heat over medium heat until milk small bubbles form around the edge of the pan. Remove from heat and stir in vanilla.
  4. Slowly pour hot milk mixture over eggs, whisking constantly. Pour mixture over bread and cover with foil.
  5. Place bread pudding pan on rimmed baking sheet in oven. Pour water onto baking sheet to create a water bath. Bake 30 to 45 minutes, until custard has just set. Test by inserting a knife into the center to be sure the custard is thoroughly cooked. Serve with frozen yogurt, if using.