English Bread Pudding

Ingredients

• 8 cups (200g) stale bread, cubed 8 cups (200g) stale bread, cubed
• 2 cups (470ml) whole milk 2 cups (470ml) whole milk
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 4 large eggs 4 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 cup (75g) raisins 1/2 cup (75g) raisins
• Butter, for greasing the baking dish Butter, for greasing the baking dish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 16g, 9g
• Carbohydrates (total, sugars): 45g, 25g
• Protein: 8g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 350°F (180°C). Grease a 9x13-inch (23x33cm) baking dish with butter.
2. 2.
   In a large bowl, combine the milk, heavy cream, sugar, eggs, vanilla extract, and ground cinnamon. Whisk until well combined.
3. 3.
   Add the stale bread cubes and raisins to the bowl. Gently stir until all the bread is coated with the custard mixture and the raisins are evenly distributed.
4. 4.
   Pour the bread mixture into the greased baking dish, spreading it out evenly.
5. 5.
   Bake for 45-50 minutes, or until the top is golden brown and the pudding is set.
6. 6.
   Remove from the oven and let it cool for a few minutes before serving. Serve warm with your favorite sauce or whipped cream.

Treat your ingredients with care...

• Stale bread — To achieve the best texture, use bread that is slightly dry and stale. If your bread is not stale, you can cut it into cubes and let it sit out overnight to dry.
• Raisins — Plump up the raisins by soaking them in warm water for 10 minutes before adding them to the custard mixture. This will ensure they are soft and juicy in the final pudding.

Tips & Tricks

• For a richer flavor, substitute half of the whole milk with heavy cream.
• Experiment with different types of bread, such as brioche or challah, to add extra richness to the pudding.
• Serve the bread pudding with a warm caramel sauce or a sprinkle of powdered sugar for an extra touch of sweetness.
• If you prefer a more custardy texture, let the bread pudding sit for 10-15 minutes after baking before serving.
• Leftover bread pudding can be refrigerated and enjoyed cold the next day, or reheated in the oven for a warm treat.

Serving advice

Serve the English Bread Pudding warm as a comforting dessert. Drizzle it with a sweet sauce, such as caramel or vanilla sauce, or top it with a dollop of freshly whipped cream for an indulgent touch.

Presentation advice

To enhance the presentation of the Bread Pudding, dust the top with a sprinkle of cinnamon or powdered sugar. You can also garnish each serving with a few extra raisins or a sprig of fresh mint.