Ingredients Jump to Instructions ↓

  1. 4 French sandwich rolls - (6" long) - ends trimmed

  2. 3/4 cup 120g / 4 1/5oz Raisins

  3. 3 cups 711ml Whipping cream

  4. 3 cups 711ml Half-and-half

  5. 2 cups 396g / 13oz Sugar

  6. 3/4 teaspoon 3.8ml Vanilla extract

  7. 3/4 teaspoon 3.8ml Cinnamon

  8. 3/4 teaspoon 3.8ml Nutmeg

  9. 7 Eggs

  10. 3/4 teaspoon 3.8ml Salt

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Heat the oven to 325 degrees. Grease the bottom and sides of a 13- by 9-inch glass baking dish with butter. Cut the bread into 1-inch cubes and spread them evenly in the pan. Sprinkle with the raisins. Mix together the cream, half-and-half, sugar, vanilla, cinnamon, nutmeg, eggs and salt in an electric mixer on low speed until smooth, 2 minutes. Pour over the bread and raisins, pressing down on the bread cubes so the custard covers them. Fill the bottom of a large pan with water to come up half an inch on the sides. Place the bread pudding pan inside the larger pan and bake until the pudding is browned on top and a knife inserted near the center comes out clean, 1 hour, 15 minutes. Remove the pudding dish from the larger pan and let it cool 5 minutes. Cut into pieces and serve. This recipe yields 12 servings. Each serving: 417 calories; 298 mg sodium; 184 mg cholesterol; 21 grams fat; 12 grams saturated fat; 51 grams carbohydrates; 7 grams protein; 0.85 gram fiber.


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