Oatmeal Raisin Bread Pudding2015-03-17
- Yield : 8" x8" baking dish, or 9" pie pan
- Servings : 8-10
- Prep Time : 15m
- Cook Time : 40m
- Ready In : 60m
Bread pudding, so maligned by restaurants. Bready, thick, burnt edges, boozy sauce, four reasons to never order it when dining out. Is there hope? Of course, when fixed at home, this bread pudding recipe is made with more pudding than bread. Rather than chunks of bread, slices of bread yield a more delicate texture. If you don’t like raisin bread, simply use a brioche or challah. Trim off the crusts, slice in 1/4″ thicknesses, and proceed with the recipe. I made an oatmeal raisin bread and used it, but certainly buy a good quality cinnamon raisin bread to really punch this recipe with flavor! You can certainly make a creamy sauce with a hint of bourbon, whiskey, or Irish cream, but you may find that you like just as it is.
- 4 TB unsalted butter or coconut oil, room temperature
- 10-12 thin (1/4” - 1/2”) slices of good quality cinnamon raisin bread
- 4 large eggs
- 1/4 cup granulated sugar
- 1-1/4 cups whole milk
- 1-1/4 cups heavy cream (or fat free half and half)
Preheat oven to 350 degrees. Spray the baking dish with a little non stick baking spray. Set aside.
Spread one side of each slice of bread with a little of the soft butter or coconut oil. Layer the slices in the baking dish. If the dish is an odd shape, pie plate, or au gratin dish, break or cut bread into bits that will fit into the spaces.
Make the custard by whisking together the eggs, and sugar in a large bowl until light colored. Gradually whisk in the milk, then the cream. Finally, whisk in the vanilla.
Slowly pour custard over and around the bread slices. Set aside for 15-20 minutes to allow bread to absorb the custard. Every now and then, press the bread down into the custard with the back of a spoon.
After 15-20 minutes have elapsed, cover the dish with a large piece of parchment paper, or wax paper. Cover the parchment with a piece of foil. Seal the foil well to prevent any steam from escaping. Bake in preheated oven for 50 minutes.
Remove the foil and parchment paper cover, and bake an additional 10 minutes until the entire top is puffed. Don’t let the bread pudding brown. Remove from oven. Serve warm with whipped cream.
NOTE: This bread pudding has a higher ratio of pudding to bread than most American bread puddings. It is tender, and pudding-like. Because of this, it really isn’t necessary to serve it with custard sauce. Just a little whipped cream is enough to gild the lily.