Raisin Bread Pudding

  • Serves: Makes one 9- x 13- inch pan
  • Baking Temp (degrees F): 350
  • Views: 6922
  • Comments: 3

Dillionsmimi, Premium Member, Says: "Everyone here knows how much I love to cook and bake using evaporated milk.
This is just out of the oven and of course I couldn't wait to try it, so cut a small piece and this is a blue ribbon winner for sure!
I used leftover hamburger and hotdog buns (D's b'day menu). Also made a very nice Bourbon Sauce Recipe to go with."

30 oz bread 
1 1/2 cups raisins
3 (12 oz cans) evaporated milk (not sweetened condensed)
6 large eggs
8 tablespoons melted unsalted butter 
1 1/2 cups light or dark brown sugar, packed 
1/4 teaspoon kosher salt (or a generous pinch)
1 tablespoon vanilla extract
2 teaspoons ground cinnamon

1. Tear or chop bread into chunks and allow to dry out. ( see comments)
2. Preheat oven to 350 degrees.
3. Butter 13- X 9- in. pan
4. Combine bread and raisins in large bowl.
5. Whisk milk, eggs, butter, sugar, vanilla and cinnamon (this is a custard base).
6. Pour custard over bread mixture and allow to absorb.( allow about 10 minutes to absorb) You may mix a bit with your hands, but gently.
7.Pour mixture into prepared baking dish ( again, resist the temptation to pack the bread down too firm).
8. Bake for 35-45 minutes or until knife inserted in middle comes out clean. (see comments)

1. I used leftover hamburger and hot dog buns from the hubs birthday party. Any bread will do. I have used buttery challah and wow did it go fast!
Dry bread will absorb the custard better. I left it in the oven, set at the lowest degree for maybe 45 min, stirring around a couple of times. The bread can also be left overnight in the fridge as it is also a drying environment.

2. I go on and on about checking your cakes with bamboo skewers or a toothpick so the moist crumbs will stick better (this is the perfect time to pull a cake as the carry over heat will finish off the baking without drying it out)

Other Recipes