RCI-DS.001.0380.001
Old-fashioned Bread Pudding
Adapted from the 1956 Betty Crocker cookbook Serves 6.
Prep15 min
Cook25 min
Total40 min
Servings4
Difficultyintermediate
Ingredients
- soft bread cubes3 cupsuse 4 cups for a firmer pudding
- milk scalded with ¼ cup butter2 cups
- ½ cup
- eggs2 unitslightly beaten
- ¼ teaspoon
- cinnamon or nutmeg1 teaspoon
- ½ cup
Method
1
Preheat oven to 350°F (175°C). Pour the scalded milk with butter over the soft bread cubes in a large bowl and let sit for 5 minutes to allow the bread to absorb the liquid.
2
Whisk together the sugar, slightly beaten eggs, salt, and cinnamon or nutmeg in a separate bowl until well combined.
3
Fold the egg mixture into the bread and milk mixture gently, stirring just until combined, then fold in the seedless raisins.
4
Pour the mixture into a buttered baking dish, smoothing the top evenly.
5
Bake in the preheated oven for 40-45 minutes until the pudding is set but still slightly soft in the centre and the top is light golden brown.
45 minutes
6
Remove from the oven and let rest for 5 minutes before serving warm.