Bread Pudding
Courtesy of California Raisin Marketing Board 16 Servings • 15 Min. Prep Time • 1 Hr. Cook Time • 30 Min. Marinate Time| Ingredients |
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| Custard |
| 2 c. whole milk |
| 2 c. heavy cream |
| 1 tsp. salt |
| 1 c. sugar |
| 1 Tbsp. vanilla extract |
| 8 eggs |
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| Bread |
| 1/2 loaf white bread; crust removed, cubed and dried |
| 2 Tbsp. butter, melted |
| 2 c. California raisins |
Directions:
1. Preheat oven to 350°F.
2. Heat milk, cream, salt, sugar and vanilla in large saucepan until very warm. Whisk eggs thoroughly in a large bowl. Slowly add warm milk-cream mixture. Strain through a fine-mesh strainer into a bowl.
3. Place bread cubes in a large bowl; drizzle with butter. Pour custard mixture over bread; let soak 30 min.; add raisins. Pour into 9×13-in. glass baking dish. Create a "water bath" by placing bread pudding baking dish inside a larger baking dish or roasting pan and put in oven. Fill larger pan with hot water until it comes halfway up sides of bread pudding baking dish. Bake for about 1 hr. or until set. Cool and cut in serving pieces.
Nutrition:
Calories: 320; Total Fat: 17g; Saturated Fat: 9g; Cholesterol: 145mg; Total Carbs: 38g; Fiber: 1g; Sugar: 30g; Protein: 6g; Sodium: 270mg; Potassium: 292mg;