Best Raisin Custard Bread Pudding Recipes

Custard Raisin Bread Pudding image

Provided by Marie Crivello

Time 1h15m

Number Of Ingredients 6

Steps:

1. First take 10-12 slices of Raisin Bread and cut into cubes put into a 11/2 qt. Pyrex baking dish.
2. Wisk eggs - sugar - vanilla & nutmeg in a large bowl in another bowl heat the milk in the microwave for 1 minute pour over Raisin bread cubes and soak until all the bread is wet.
3. put the Pyrex dish into a larger baking dish and add hot water to that one about an inch of water then bake at 350 degrees for 1 hour or until when tested it comes out clean. cool and serve with whip cream or (cool whip)

Cinnamon Raisin Bread Pudding with Custard Sauce image

Provided by Shelley Young

Categories Puddings

Time 1h5m

Number Of Ingredients 12

1 1/2 c granulated sugar
4 eggs, beaten
4 c whole or 2% milk
2 tsp pure vanilla extract
2 tsp butter extract
2 loaves day old cinnamon raisin bread, cubed with crusts and end slices removed
CUSTARD SAUCE
3 egg yolks
3/4 c granulated sugar
1/4 c cornstarch
3 c milk, 2% or whole
2 tsp pure vanilla extract

Steps:

1. PUDDING: Combine sugar, eggs, milk, and extracts in a large bowl. Add cubed bread and mix to soak. Spray a 9x13 pan with cooking spray or light oil and turn mixture out into it. Bake at 350 for 50 minutes
2. CUSTARD: Combine yolks, sugar, and cornstarch in a double boiler or a bowl over a small pan of water. Make sure the bowl is larger than the pan so no water gets into the mixture. If it does, it's ruined and you must start over. Gradually add milk while whisking until smooth. Cook over boiling water while whisking constantly. When the mixture thickens you'll know it's ready when it coats the back of a metal spoon. Remove from heat, stir in vanilla extract. Serve warm or chilled over the bread pudding.

Raisin Custard Bread Pudding image

Provided by Angela Gray

Time 1h15m

Number Of Ingredients 9

4 slice thick bread, cubed
1/4 c raisins
2 1/4 c milk, scalded (heated to almost boiling)
1 Tbsp butter, cut up
1/2 c sugar
1/2 tsp salt
2 eggs, slightly beaten
1 tsp vanilla
1/2 tsp nutmeg ( sprinkle on top)

Steps:

1. Pre-heat oven to 350 degrees. Grease a 1 quart casserole dish
2. Cube 4 slices of thick bread, I used 2 day old French Bread. Add bread and raisins to to scalded milk and let set 5 min.
3. To the milk and bread mixture add cut up butter, sugar, salt, beaten eggs and vanilla. Stir well, make sure eggs are incorporated.
4. Pour into casserole dish and sprinkle top with nutmeg.
5. Place the 1 quart casserole dish into a hot water bath. *13 X 9 casserole dish and fill the 13x9 with hot water. ( around 4 cups water). Bake for 50-60 or until fairly firm.
6. I serve this warm with a scoop of french vanilla ice cream ! (as if it isn't rich enough)...lol