Recipe courtesy of City Tavern
Custard Bread Pudding
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 301
- Total Fat
- 9
- Saturated Fat
- 4
- Carbohydrates
- 40
- Dietary Fiber
- 1
- Sugar
- 37
- Protein
- 11
- Cholesterol
- 241
- Sodium
- 137
- Total: 3 hr
- Prep: 2 hr 10 min
- Cook: 50 min
Ingredients
1 cup raisins
1/2 cup Jamaican rum
1 pound, 4 ounces white bread, crust trimmed, cut into 1-inch cubes (about 10 cups)
4 cups whole milk
15 large eggs
1 1/2 cups granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon grated fresh nutmeg
Directions
- In a small bowl, combine raisins in rum and soak for at least 2 hours. Preheat oven to 350 degrees. Lightly coat a 10 by 3-inch round baking dish or 2-quart souffle dish with vegetable cooking spray. Add the bread cubes to the dish and sprinkle the raisin/rum mixture on top.
- In a large bowl, combine the milk, eggs, sugar, cinnamon, and nutmeg. Stir the egg mixture into the bread/raisin mixture. Cover with foil. Place the baking dish in a larger, high-sided roasting pan. Add boiling water into the roasting pan around the baking dish to a depth of 2 inches. Bake for 45 minutes. Remove the foil. Continue baking, uncovered, for 5 minutes, until top is golden and the mixture is slightly puffed or until a knife inserted near the center comes out clean.
- Cool slightly before serving. If desired, serve with Creme Anglaise, flavored with rum to taste, if desired.