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Bread Pudding 101

  • servings: 10

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Ingredients

  • 9 ounces (about 1 loaf) day-old French bread, crusts removed, cut into 1 1/2-inch cubes
  • 1/2 cup golden raisins
  • 1/2 cup dark raisins
  • Zest and juice of 1 lemon
  • Zest and juice of 1 orange
  • 8 large eggs
  • 4 cups heavy cream
  • 1 1/4 cups sugar
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon freshly grated nutmeg
  • 1 tablespoon unsalted butter, room temperature, for parchment paper
  • Whipped cream, for serving (optional)

Directions

  1. Step 1

    Preheat oven to 350 degrees with a rack in the center. Place bread cubes in a shallow 2 1/2-quart baking dish; set aside. Place raisins in a small bowl. Add zests and juices; let stand 30 minutes.

  2. Step 2

    Place eggs in a large bowl. In another large bowl, combine heavy cream, 1 cup sugar, vanilla, and nutmeg. Pour the cream mixture into eggs, whisking constantly until fully combined. Add the raisin mixture, and stir to combine. Pour over bread, making sure all the bread is thoroughly saturated. Sprinkle with remaining sugar.

  3. Step 3

    Brush a sheet of parchment paper with butter. Place, buttered-side down, over the bread. Place baking dish in a larger roasting pan. Place in oven, and add enough water to the larger pan to come halfway up sides of baking dish. Bake 45 minutes. Uncover and bake 15 minutes more. Remove from oven and let stand 20 minutes before serving. Top with a dollop of whipped cream, if desired.

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Reviews (7)

  • wcancilla 4 Apr, 2012

    This is the very best banana pudding we have ever tasted... by the time we thought to get my grandma's recipe, her memory had gone, this not only tastes just as good but the zests make it have that something extra special! I have searched for this recipe now for several years and it's always here! Exquisite.

  • allisonmere 28 Nov, 2011

    I over-cooked a pumpkin spice cake (Martha's recipe) and used it to make this bread pudding. Just changed this recipe it to only half a cup of sugar and did two cups of milk and two cups of light cream instead of the heavy cream. It turned out amazing!

  • claudiathecook 23 Nov, 2011

    Mine was wonderful the first time and has become a holiday tradition. It is in popular demand every year.

  • malada66 13 Mar, 2011

    Mine came out too watery. Needed overnight to set. I didn't care for the addition of the lemon juice, tasted almost curdled. I was expecting a firmer result, probably will not try this one again.

  • lsarram 1 Jan, 2010

    not a hit at our house - kind of bland. i was disappointed.

  • ljaens6315 21 Jul, 2008

    very yummy

  • lisavorbrich 15 Jul, 2008

    Simply lovely!