English -style Bread Pudding

Total Time: 47 mins Preparation Time: 25 mins Cook Time: 22 mins

Ingredients

• Servings: 6
• 1 1/2 cups full-fat milk (or half and half cream)
• 1 1/2 cups whipping cream
• 2 teaspoons vanilla
• 8 large egg yolks
• 1 cup sugar (or to taste)
• 1/4 cup butter, softened (no subs)
• 1 loaf bread (1 pound loaf, sliced into about 1/2-inch, crusts removed, use day-old bread)
• 1 cup raisins (can use more or less)

Recipe

• 1 set oven to 350°f.
• 2 set oven rack to second-lowest position.
• 3 prepare a 9-inch baking dish.
• 4 for the cream custard: combine the milk and whipping cream in a large heavy-bottomed saucepan; bring to a simmer; remove from heat.
• 5 in a bowl whisk together vanilla, egg yolks and 1 cup sugar (can use less sugar if desired) and blend well.
• 6 gradually whisk in hot cream mixture into yolk mixture until well combined; set aside.
• 7 spread 1/4 cup soft butter on bottom and sides of baking dish.
• 8 arrange about 1/3 of the bread slices in a single layer over bottom of prepared dish (trimming to fit).
• 9 sprinkle half of the raisins over bread.
• 10 cover with another single layer of bread slices.
• 11 sprinkle the remaining raisins over the bread.
• 12 layer with remaining bread slices (you should have three layers of bread with 2 layers of raisins).
• 13 pour the cream custard over the bread and let stand for about 5 minutes until custard is absorbed (about 5-6 minutes).
• 14 position rack to second-lowest position.
• 15 bake for about 20 minutes, or until custard thickens and begins to set.
• 16 remove from oven and set to broil.
• 17 sprinkle 2 tablespoons sugar over hot pudding.
• 18 place under broiler heat for 2 minutes, or until sugar browns (rotating dish for even browning, watch closely as sugar will burn).
• 19 serve warm.