Bread Pudding

by

Drop

POSTED Fri, November 29, 2019

Serves

6

Total Time

70 MINS

Calories

543

Leftover bread gets a delicious makeover into a comforting, custardy dessert with soaked raisins scattered throughout. We recommend using sweet loaves like brioche or challah for the tastiest results!

recipe-image

    INGREDIENTS


  • Raisins icon
    Raisins

    60 g (about ¼ cup)

  • Orange juice icon
    Orange juice

    40 g (about 2 ⅜ tablespoons)

  • Milk icon
    Milk

    300 g (about 1 ¼ cups)

  • Heavy cream icon
    Heavy cream

    300 g (about 1 ¼ cups)

  • Vanilla seeds & pod icon
    Vanilla seeds & pod

    ½ (about 1.5 g)

  • Egg yolk icon
    Egg yolk

    6 (about 120 g)

  • Granulated sugar icon
    Granulated sugar

    200 g (about 1 cup)

  • Bread slices icon
    Bread slices

    6 (about 240 g)

    METHOD


  • 1. Grease a clean loaf pan
  • 2. Add raisins and orange juice to a clean saucepan
  • 3. Heat until simmering
  • 4. Set aside - 15 min
  • 5. Add milk, heavy cream and vanilla seeds & pod to a clean saucepan
  • 6. Heat until simmering
  • 7. Set aside - 15 min
  • 8. Add egg yolk and granulated sugar to a clean large mixing bowl
  • 9. Whisk briefly
  • 10. Strain cream into mixture
  • 11. Whisk until combined
  • 12. Arrange bread slices in the loaf pan
  • 13. Pour mixture into loaf pan
  • 14. Set aside - 20 min
  • 15. Pre-heat oven - 160°C
  • 16. Place in water bath
  • 17. Bake until golden brown - 30 min
  • 18. Serve

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