Ingredients
Scale
- 1 1/4 cups granulated sugar divided
- 1/2 teaspoon cinnamon
- 1 day-old challah bread or other egg bread cut into 1/2-inch cubes
- 1/4 cup butter or margarine melted
- 1/3 cup raisins
- 8 large eggs lightly beaten
- 1 quart half-and-half
- 1 vanilla bean split lengthwise
- whipped cream warmed, to top
Instructions
- Preheat oven to 400°F.
- Grease a 13 x 9-inch baking dish.
- Combine 1/4 cup sugar and cinnamon in a cup.
- Toss bread, melted butter, raisins, and cinnamon-sugar mixture in a large bowl to coat. Spread in prepared pan.
- Whisk eggs lightly in a large bowl.
- Bring cream, remaining 1 cup sugar, and vanilla bean to boil in a medium saucepan.
- Carefully remove the vanilla bean.
- Cool slightly.
- Scrape seeds from the bean with a small spoon. Stir seeds into cream mixture. Discard the bean.
- Gradually whisk cream mixture into eggs.
- Pour over the bread.
- Place the dish in a large roasting pan. Add enough hot water to come halfway up the side of the baking dish.
- Place in preheated oven and bake pudding for 35 to 40 minutes, until custard is set and the top is golden brown.
- Remove from oven and cool on a wire rack.
- Serve warm or at room temperature, with warmed whipped cream, if desired.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For best flavor, use day-old bread as it soaks up the custard better.
Feel free to mix in other dried fruits or nuts for added flavor.
This pudding is delicious whether served warm or at room temperature.
- Prep Time: 25 minutes
- Cook Time: 80 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of the dish
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 210mg