Custard Bread Pudding
Serves: 5
Aurelia Collier
1 January 1970
Based on User reviews:
61
Spice
45
Sweetness
39
Sourness
41
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 cup
Raisin4 cups
Whole Milk15 large
Egg1.5 cups
Granulated Sugar1 tsp
Ground Cinnamon1 tsp
Nutmeg (grated fresh)Directions:
1
In a small bowl, combine raisins in rum and soak for at least 2 hours
2
Preheat oven to 350 degrees
3
Lightly coat a 10 by 3-inch round baking dish or 2-quart souffle dish with vegetable cooking spray
4
Add the bread cubes to the dish and sprinkle the raisin/rum mixture on top
5
In a large bowl, combine the milk, eggs, sugar, cinnamon, and nutmeg
6
Stir the egg mixture into the bread/raisin mixture
7
Cover with foil
8
Place the baking dish in a larger, high-sided roasting pan
9
Add boiling water into the roasting pan around the baking dish to a depth of 2 inches
10
Bake for 45 minutes
11
Remove the foil
12
Continue baking, uncovered, for 5 minutes, until top is golden and the mixture is slightly puffed or until a knife inserted near the center comes out clean
13
Cool slightly before serving
14
If desired, serve with Creme Anglaise, flavored with rum to taste, if desired