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Christmas Bread Pudding

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Recipe

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

 

Yield

4 servings

Prep

30 min

Cook

60 min

Ready

90 min
Trans-fat Free

Ingredients

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

Ingredients

Amount Measure Ingredient Features
For the custard
86.7 ml/g butter
melted
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173.4 ml/g bread
of French, Italian, or Brioche, cut into half-inch cubes
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57.8 ml/g raisins, seedless
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For the bread pudding
6 large egg yolks
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6 large eggs
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1 each vanilla bean
or 1 oz. vanilla extract
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237 ml sugar
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59 ml light cream (half&half)
Yes you can use regular milk but c'mon, it's Christmas.)
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1.2 l 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 Arrow up button

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Nutrition Facts

Serving Size 202g (7.1 oz)
Amount per Serving
Calories 59550% 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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