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Christmas Bread Pudding

 

nice pudding, last year, did it on Christmas, this year, will try again for sure, family all like it!
26

Yield

4

servings

Prep

30

min

Cook

60

min

Ready

90

min

Trans-fat Free
 

Ingredients

For the custard
3 ounces butter
melted
6 ounces bread
of French, Italian, or Brioche, cut into half-inch cubes
2 ounces raisins, seedless
For the bread pudding
6 large egg yolks
6 large eggs
1 each vanilla bean
or 1 oz. vanilla extract
*
1 cup sugar
¼ cup light cream (half&half)
Yes you can use regular milk but c'mon, it's Christmas.)
5 cups custard
mixture
*

Directions

Split the vanilla bean, scrape out the seeds and place the pod and the seeds in a saucepan with the milk and sugar. (If you're using vanilla extract add it at the very end).

Bring the milk mixture to a boil. Meanwhile, whisk the eggs and egg yolks. When the milk has boiled remove the vanilla pod. SLOWLY pour the milk mixture into the eggs, in a thin stream, whisking CONSTANTLY.

You can even pour it intermittently. If you pour it in too fast you will scramble the eggs. Strain it into a bowl and skim any foam off the surface. If you'd like, you can add some of your favorite liqueur to the custard now. Preheat your oven to 300 degrees. Bring the raisins to a boil in water and then drain.

Toss the bread cubes with the melted butter and then scatter them and the raisins in a 1 to 2 quart baking dish.

Pour the custard over the bread. Now place the baking dish into a larger pan, such as a roasting pan.

Pour hot tap water in the larger pan until it comes at least halfway up the baking dish.

Bake for 45 minutes to an hour or until the custard sets. The custard is set when it has a slight jiggle but is no longer fluid.

The purpose of the water bath is to create gentle and uniform heating. High oven temperatures and/or lack of insulation from the water can cause the custard to curdle.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 202g (7.1 oz)
Amount per Serving
Calories 59550% of calories from fat
 % Daily Value *
Total Fat 33g 51%
Saturated Fat 17g 83%
Trans Fat 0g
Cholesterol 683mg 228%
Sodium 286mg 12%
Total Carbohydrate 21g 21%
Dietary Fiber 0g 2%
Sugars g
Protein 30g
Vitamin A 26% Vitamin C 1%
Calcium 11% Iron 14%
* based on a 2,000 calorie diet How is this calculated?

 

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