Imagine a dessert so irresistibly warm and comforting that it transports you back to grandma's kitchen with just one bite! This SunMaid Raisin Bread Pudding is not just a dessert; it's a nostalgic journey of sweet, custardy goodness that transforms simple ingredients into a culinary masterpiece. Whether you're looking to impress dinner guests or treat yourself to a decadent homemade dessert, this recipe promises to be your new go-to comfort food that's both easy to make and impossible to resist.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 8 servings
Ingredients
- 4 cups bread, cubed
- 1 cup SunMaid raisins
- 2 cups milk
- 3 large eggs
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
Instructions
- Preheat your oven to 350°F (175°C). This will ensure that your bread pudding cooks evenly and thoroughly.
- In a large mixing bowl, combine 4 cups of cubed bread and 1 cup of SunMaid raisins. Gently toss the bread and raisins together to distribute the raisins evenly among the bread cubes.
- In another bowl, whisk together 2 cups of milk, 3 large eggs, 3/4 cup of sugar, 1 teaspoon of vanilla extract, and 1 teaspoon of cinnamon. Make sure the mixture is well combined and the sugar is dissolved.
- Pour the milk and egg mixture over the bread and raisins. Allow the mixture to sit for about 10 minutes, giving the bread time to soak up the liquid. Stir gently to ensure all the bread is coated.
- Grease a 9x13 inch baking dish with butter or non-stick cooking spray. Transfer the soaked bread mixture into the prepared baking dish, spreading it out evenly.
- Place the baking dish in the preheated oven and bake for 45 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.
- Once done, remove the bread pudding from the oven and let it cool for a few minutes before serving. This dish can be enjoyed warm or at room temperature.
- For an extra touch, consider serving the bread pudding with a drizzle of cream, a scoop of vanilla ice cream, or a dusting of powdered sugar.
Tips
- Use day-old or slightly stale bread for the best texture - it absorbs the custard mixture more effectively.
- For extra richness, consider using half-and-half instead of milk.
- Make sure to let the bread soak in the custard mixture for at least 10 minutes to ensure maximum flavor absorption.
- Don't overmix when combining bread and custard - gentle folding prevents the bread from breaking down.
- Check the pudding's doneness by inserting a knife near the center; it should come out clean.
- For a crispy top, broil the pudding for 1-2 minutes after baking.
- Experiment with additional mix-ins like chopped nuts or a splash of bourbon for unique flavor variations.
Nutrition Facts
Calories: 271kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
