Easy Fluffy Bread Pudding

Today, I am going to share with you an easy fluffy Bread Pudding, dotted with raisins and topped with a warm custard! I’ll show you how to make this Bread Pudding, which is the perfect springtime dessert.

Ingredients

For the Bread Pudding

• 1 (500g) Loaf Challah/Brioche/French Bread

• 1/2 cup Butter, melted 

• 4 Eggs 

• ¾ cup Sugar

• ½ tsp Cinnamon

• ½ tsp Nutmeg, freshly grated 

• ¼ tsp Salt

• 2 cups Milk

• 2 tsp Vanilla Extract

• ⅓ – ½ cup Raisins/Craisins

For the Vanilla Pouring Custard

• 2 Egg Yolks

• ⅓ cup Sugar 

• 2 tbsp Cornstarch 

• Pinch of Salt

• 3 cups Whole Milk

• 1 tbsp Bourbon

• 1 tbsp Butter

• 2 tsp Vanilla Extract

Method

For the Bread Pudding

1. Preheat the oven to 250F/120C. Coat a 9”x9” baking pan with butter and keep it aside.

2. If you are using fresh bread, cut the bread into 1” square cubes and toss them on a baking sheet, and bake in the preheated oven for 10 minutes.

3. Drizzle the melted butter over the dried bread cubes and leave them aside for later.

4. In a deep big bowl, crack in the eggs and add the sugar,  cinnamon, freshly grated nutmeg, and salt. Give it all a good whisk till well blended.

5. Now pour in the milk and pure vanilla extract and whisk everything together.

6. Toss in the bread cubes and first gently press them down and gradually turn them around so that all the bread cubes get a chance to absorb the mixture.

7. In the prepared baking pan, place half of the soaked bread cubes and evenly spread them at the bottom of the pan. Now evenly sprinkle on half of the raisins. For an extra crunch, you could also add chopped toasted pecans if you wanted. Then put the remaining soaked bread cubes and once again evenly spread them across the baking pan. Pour on any of the mixture that may have settled at the bottom. 

8. If needed turn some of the bread cubes around so that you have some of the crusty edges on the top. This gives a lovely look to the pudding once it is baked. Generously sprinkle on the remaining raisins on the top.

9. Cover the baking pan with an aluminium foil and make a slit on the top of the foil.

10. Now place the pudding in the preheated oven and bake covered for 20 minutes. Then remove the aluminium foil and continue baking for another 20-25 minutes. During the last 5-10 minutes, keep a close eye on the pudding to make sure the raisins on the top do not burn. If the raisins begin to burn, place an aluminium foil on the top of the pudding for the remaining of the baking time.  In total you will need to bake the the pudding for approximately 40-45 minutes or until a knife inserted in the centre comes out clean.   

11. Allow the pudding to rest before serving it.

For the Vanilla Pouring Custard

1. Crack and separate two eggs, placing the egg yolks in a saucepan.  

2. To that add the sugar, cornstarch and salt and whisk until all are well blended and the mixture turns pale in colour.

3. Pour in a little of the milk and blend to get a smooth mixture.  Then pour in all the milk and whisk till smooth. 

4. For a little added flavour add in a splash of Bourbon or Bailey’s Irish Cream.

5. Place the saucepan on medium heat and bring the milk to a simmer while whisking continuously. 

6. Toss in the butter for added flavour and a lovely shine to the custard.

7. After about 10-15 minutes, you will find that the custard starts to bubble and will begin to thicken. 

8. Switch off the heat as soon as the custard has thickened to a pouring consistency and add in the vanilla extract. Give it a quick whisk and take it off the stove.  

9. If you want to preserve the custard for later, cover it with plastic wrap, making sure that the plastic touches the surface of the custard. This will prevent a skin from forming on top of the custard.

10. Pour the custard on top of the pudding and enjoy it hot or cold.