Cinnamon Raisin Bread Pudding with Custard Sauce

Shelley Young

By
@shellekc

I adapted this recipe from an old cooking magazine I had. Using cinnamon raisin bread from the Day Old Bread store makes this recipe less expensive and easier. I also increased the ingredients to fit a more common 9x13 pan while reducing the sugar.
The custard sauce is great alone or mixed with leftover rice for a mock rice pudding.


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Rating:

Comments:

Serves:

10-12

Prep:

15 Min

Cook:

50 Min

Method:

Bake

Ingredients

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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Puddings
Main Ingredient: Bread
Regional Style: American