Raisin Bread Pudding
A rich, classic dessert you can make ahead and simply reheat in your oven. Serve warm with spirited sauce or readymade caramel ice cream topping.
- 4 cups (3/4-inch cubes) firm white bread
- 1 cup Sun-Maid Natural Raisins
- 2 cups milk
- 2 tablespoons butter or margarine
- 2 large eggs
- 1/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1-1/4 cups powdered sugar
- 6 tablespoons butter
- 1 large egg, beaten
- 1/4 cup dark rum or brandy
HEAT oven to 350° F. Grease 1-1/2 quart baking dish.
COMBINE bread cubes and raisins in baking dish.
HEAT milk and butter until butter is melted (do not boil).
COMBINE eggs, sugar, vanilla, salt, cinnamon and nutmeg; blend well. Add hot milk mixture to egg mixture, stirring constantly.
POUR over bread and raisin mixture. Let stand 5 minutes. Sprinkle with additional nutmeg, if desired.
BAKE uncovered for 50 minutes or until knife inserted in center comes out clean. If desired, baked pudding can be made several days ahead. Cover and refrigerate.
REHEAT in 325° F oven for 15 minutes.
PREPARE Spirited Sauce. Serve warm over bread pudding.
Spirited Sauce: In saucepan, combine all sauce ingredients. Cook over low heat, stirring constantly, about 3 minutes.
Variation (Photo above):
Chocolate Fig Bread Pudding: Substitute 1 cup coarsely chopped Sun-Maid Mission or Calimyrna Figs for raisins and add 1/2 cup (3 ounces) chocolate chips or chopped chocolate to bread cubes. Omit cinnamon and nutmeg and prepare as directed for Raisin Bread Pudding. Serve with sauce, if desired.
Makes 4 to 6 servings.