Ingredients
- 1 loaf day-old cinnamon raisin bread
- 3/4 cup heavy cream
- 3 tablespoons powdered sugar, plus extra for garnish
- 2 large eggs
- 1/2 cup golden raisins
- 2 scoops French vanilla ice cream
Directions
Preheat oven to 350 degrees F.
Tear 6 pieces of the bread into large bite size pieces. In a large bowl, combine the cream, sugar, and eggs. Reserve 1/4 of the mix for later use. Soak the bread in the custard for at least 30 minutes. Transfer it to a small baking dish and top with the remaining 1/4 of the custard mixture. Sprinkle the raisins over top and cover with aluminum foil. Cook for 35 minutes covered, and then for 10 minutes uncovered. Remove from the oven and hold for 15 minutes. Cut the pudding into 2 squares, and transfer it to a plate. Sprinkle with powdered sugar and serve with a scoop of ice cream.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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By Sheena_evil
Spokane, WA
on February 13, 2012
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This was my first time making bread pudding so I went for the easy recipe! I substituted milk for the heavy cream but kept everything else the same. It tasted great and we would definitely make this again! Not sure how much of a difference the cream would have made, but I think it was tasty enough without all the extra fat.
By musiclori_6066308
Flint, TX
on December 19, 2006
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The Easiest bread pudding I have ever made...I keep this bread in my freezer and when my husband wants some i thaw out the bread and it's done in no time...I use paula deens cream sauce recipe to top it off or vanilla ice cream.. egg nog ice cream is good too...
By thesolizbunch_4...
sacramento, CA
on December 12, 2005
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I made this for Thanksgiving and my family loved it! It wasn't too sweet either. Just right!
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