Ingredients for English Style Bread Pudding
- Full Fat Milk
- 1 cup (240ml) heavy whipping cream
- 1 teaspoon vanilla extract
- 6 large egg yolks
- 1 1/4 cups (220g) granulated sugar
- 1/4 cup (55g) unsalted butter, softened
- White Bread
- Raisins
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How to Make English Style Bread Pudding
- Preheat oven to 350°F (175°C). Position oven rack to the second-lowest position.
- Grease a 9-inch baking dish with 1/4 cup (55g) of softened butter.
- In a large bowl, gently combine 4 cups (500g) day-old bread, cut into 1-inch cubes, with 1/2 cup (60g) dark raisins previously soaked in 2 tablespoons cognac.
- In a heavy-bottomed saucepan, combine 4 cups (950ml) whole milk, 1 cup (240ml) heavy whipping cream, and a pinch of salt.
- Bring the milk mixture to a simmer over medium heat, stirring occasionally. Do not boil.
- Remove from heat. In a separate bowl, whisk together 6 large egg yolks, 1 cup (200g) granulated sugar, and 1 teaspoon vanilla extract until pale and thick.
- Gradually whisk the hot cream mixture into the egg yolk mixture, whisking constantly to prevent scrambling. Strain the mixture through a fine-mesh sieve for a smoother texture.
- Layer one-third of the bread cubes in the prepared baking dish. Sprinkle half of the raisin mixture over the bread. Repeat layers twice more, ending with a bread layer.
- Pour the custard evenly over the bread, allowing it to soak for 5 minutes.
- Bake for 20 minutes, or until the custard is set around the edges and the top is lightly golden.
- Remove from oven and sprinkle 2 tablespoons (20g) granulated sugar over the top.
- Broil for 2 minutes, or until the sugar is caramelized and bubbly. (Watch carefully to prevent burning).
- Let cool slightly before serving warm. Optional: Sprinkle with cinnamon before broiling for added warmth.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
215g
Fat
111g
Carbs
30g
