Bread Pudding
20 cm (8-inch) square baking pan, or large oven-safe bowl Mixing bowl Whisk Heat oven to 175°C (350°F). Rip bread into small pieces. Cutting into cubes is also okay. Place into…
- Prep
- 20 min
- Cook
- 48 min
- Total
- 1 hr 8 min
- Servings
- As written in source
- Difficulty
- Medium
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Equipment
20 cm (8-inch) square baking pan, or large oven-safe bowl
Equipment
Mixing bowl
Equipment
Whisk
Procedure
Heat oven to 175°C (350°F).
Procedure
Rip bread into small pieces. Cutting into cubes is also okay. Place into baking dish. Mix in raisins while filling the dish.
Procedure
Pour melted butter over the bread.
Procedure
In a bowl, beat the eggs slightly. Add the sugar, milk, cinnamon, and vanilla. Mix.
Procedure
Pour mixture over the bread. Press the bread lightly to help it absorb the mixture, if necessary. All the bread should be wet.
Procedure
Bake in preheated oven for 45 minutes.
Procedure
Remove and let cool.
Procedure
Serve cold, though warm may also be acceptable. Use a spoon, or cut into squares, to serve.
Photo: Quillaja · Public domain · · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 11 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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