Decadent Caramelized Raisin Custard Bread Pudding
Indulge in the ultimate dessert experience with our Decadent Caramelized Raisin Custard Bread Pudding. This recipe features a luscious custard made from fresh bread, which yields a moist and delectable texture—far superior to traditional stale bread varieties. Liberally studded with plump, caramelized raisins and topped with a crunchy caramel layer, this bread pudding is rich and comforting. Perfect for any occasion, from family gatherings to holiday feasts, it can be served warm or chilled, making it a versatile choice you will delight in serving to your friends and family.
12
Servings
275
Calories
13
Ingredients
Ingredients
raisins
2/3 cup (soaked in water and orange juice)
water
1 3/4 cups (for soaking raisins)
orange juice
1 tablespoon (optional, for soaking raisins)
fresh bread
10 slices (cubed)
brown sugar
2/3 cup (divided)
cinnamon
1/2 teaspoon (ground)
nutmeg
1/2 teaspoon (ground)
eggs
5 (beaten)
baking powder
4 teaspoons (divided)
vanilla extract
2 teaspoons
milk
3 cups (heated)
half-and-half
1 cup (heated)
butter
2 tablespoons (heated)
Instructions
1
In a bowl, combine raisins with water and optional orange juice. Allow them to soak for at least 30 minutes, or refrigerate for up to 24 hours for enhanced flavor.
2
In a medium saucepan over low heat, gently warm the milk, half-and-half, and butter until the mixture is just warmed through, but does not boil. Remove from heat and let cool slightly.
3
In a separate bowl, mix together the brown sugar, cinnamon, and nutmeg. Set aside 2 tablespoons of this mixture for later use.
4
In another bowl, whisk the eggs until smooth, then stir in the remaining brown sugar mixture and vanilla extract until well combined.
5
Gradually pour the warm milk mixture into the egg mixture, whisking continuously until the mixture is smooth. Stir in the baking powder.
6
In a greased 2-quart casserole dish, layer half of the cubed bread. Evenly distribute 1/2 cup of the soaked raisins on top.
7
Add the remaining cubed bread on top of the raisins and layer the remaining raisins over the bread.
8
Pour the custard mixture over the bread layers, ensuring all the bread is saturated. Allow the dish to rest for 5–10 minutes for the bread to absorb the custard.
9
Sprinkle the reserved 2 tablespoons of brown sugar mixture atop the dish to create a caramelized topping.
10
Prepare a water bath by placing the bread pudding dish in a larger baking pan. Fill the larger pan with hot water until it reaches about 1/2 inch up the sides of the casserole dish.
11
Bake in a preheated oven at 350°F (175°C) for 1 hour to 1 hour 20 minutes, or until a knife inserted 1 inch from the rim comes out clean.
12
Allow the bread pudding to cool slightly before serving either warm or chilled.
Nutrition Information
4.2g
Protein
67mg
Sodium
38mg
Cholesterol
Frequently Asked Questions
Frequently Asked Questions
What is Decadent Caramelized Raisin Custard Bread Pudding?
It is a rich and comforting dessert made from fresh bread cubes, a luscious custard, and plump, caramelized raisins, topped with a crunchy caramel layer.
Should I use stale bread for this recipe?
No, this specific recipe uses fresh bread to yield a moist and delectable texture that is considered superior to traditional stale bread varieties.
How many slices of bread are needed?
You will need 10 slices of fresh bread, which should be cubed before assembly.
How do I prepare the raisins for the pudding?
The raisins should be soaked in 1 3/4 cups of water and an optional tablespoon of orange juice for at least 30 minutes.
How long can I soak the raisins?
You can soak them for as little as 30 minutes, or refrigerate them for up to 24 hours for enhanced flavor.
What liquids are used to make the custard?
The custard base is made using 3 cups of milk and 1 cup of half-and-half.
Do I need to boil the milk mixture?
No, the milk, half-and-half, and butter should be gently warmed over low heat until just warmed through without boiling.
What spices are included in this recipe?
The recipe uses 1/2 teaspoon of ground cinnamon and 1/2 teaspoon of ground nutmeg.
How many eggs are required?
This recipe requires 5 beaten eggs to create the rich custard texture.
What is the purpose of the baking powder?
The recipe calls for 4 teaspoons of baking powder, which is divided and stirred into the custard mixture.
How do I create the caramelized topping?
Set aside 2 tablespoons of the brown sugar and spice mixture to sprinkle on top of the bread pudding before baking.
How should the bread and raisins be layered?
Layer half of the cubed bread in a dish, top with 1/2 cup of soaked raisins, then add the remaining bread and the remaining raisins.
Why should the dish rest before baking?
Allowing the dish to rest for 5 to 10 minutes ensures the bread is fully saturated and has absorbed the custard mixture.
What is a water bath and why is it used?
A water bath involves placing the casserole dish inside a larger pan filled with hot water to ensure even and gentle cooking of the custard.
How much water should be in the water bath?
The hot water should reach about 1/2 inch up the sides of the casserole dish.
What is the baking temperature for this bread pudding?
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
How long does it take to bake?
The pudding should bake for 1 hour to 1 hour and 20 minutes.
How can I tell when the bread pudding is finished baking?
It is done when a knife inserted 1 inch from the rim of the dish comes out clean.
Should I serve this dessert warm or cold?
This versatile bread pudding can be served either warm or chilled, depending on your preference.
What size casserole dish is recommended?
A greased 2-quart casserole dish is the recommended size for this recipe.
How many servings does this recipe yield?
This recipe makes approximately 12 servings.
What is the calorie count per serving?
Each serving contains approximately 275 calories.
How much protein is in one serving?
There are 4.2 grams of protein per serving.
What is the sodium content of this dish?
One serving contains about 67mg of sodium.
What is the cholesterol content per serving?
Each serving contains approximately 38mg of cholesterol.
Can I substitute the brown sugar?
The recipe calls for 2/3 cup of brown sugar to achieve the caramelized flavor, though standard substitutions for brown sugar may be used at your own risk.
Is the orange juice required?
The tablespoon of orange juice is optional but recommended for enhancing the flavor of the soaked raisins.
What kind of butter should I use?
The recipe specifies 2 tablespoons of butter, which are heated along with the milk and half-and-half.
Is this recipe suitable for holidays?
Yes, its rich and comforting nature makes it a perfect choice for holiday feasts and family gatherings.
Can I prepare this dish in advance?
Yes, you can soak the raisins for up to 24 hours in advance, and the finished pudding can be served chilled after being baked.