American
Classic Raisin Bread Pudding
Day-old bread and raisins bake in a vanilla-cinnamon custard until the top is bronzed and crisp-edged while the center remains tender, creamy, and cleanly sliceable.
8 servings · 25 minutes prep · 50 minutes cook
Ingredients
Bread and Fruit
- 14 ounces day-old enriched white bread, cut into 1-inch cubes
- 3/4 cup raisins
- 1 tablespoon unsalted butter, softened, for the pan
- 1 tablespoon unsalted butter, softened, for the top
Vanilla Custard
- 3 cups whole milk
- 4 large eggs
- 2/3 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon Diamond Crystal kosher salt
Directions
Prepare the Bread
- Heat the oven to 325°F (165°C). Coat a 9-by-13-inch baking pan with the pan butter. Spread the bread cubes in the pan and scatter the raisins through them.
- Whisk the milk, eggs, sugar, vanilla, cinnamon, nutmeg, and salt until no streaks of egg white remain. Pour evenly over the bread. Rest 20 minutes, pressing the cubes gently into the custard twice without compacting them.
Bake and Rest
- Dot the exposed bread with the topping butter. Bake 45 to 55 minutes, rotating once, until the edges are set, the center trembles as one mass, and an instant-read thermometer in the center registers 160°F (71°C).
- Cool on a wire rack for 20 minutes. Cut into 8 portions and serve warm. Refrigerate leftovers within 2 hours and use within 4 days.
Allergen and Product Check
- Allergen note: contains wheat, milk, and egg. A dairy-free variation requires bread explicitly labeled dairy-free plus suitable replacement products and cross-contact controls; otherwise it modifies only the custard.
