Rich Bread Pudding with Raisins and Walnuts
By America's Test KitchenPublished on August 22, 2007
Time
1¼ hours, plus 20 minutes soaking, 20 minutes standing, and 45 minutes cooling
Yield
Serves 8 to 10
Ingredients
Cinnamon Sugar
2 tablespoons granulated sugar ½ teaspoon ground cinnamonBread Pudding
⅓ cup bourbon ¾ cup raisins 4 large eggs 1 large egg yolk ¾ cup granulated sugar 2 ½ cups whole milk 2 ½ cups heavy cream 1 tablespoon vanilla extract ¾ teaspoon ground nutmeg ¼ teaspoon table salt 12 ounces (340 grams) good quality American-style white bread (about ½ loaf) sliced ⅜-inch thick and cut into 1 ½ -inch square pieces (about 8 cups)1 cup chopped walnuts 1 ½ tablespoons unsalted butter melted, plus extra for greasing panBefore You Begin
A firm white American-style bakery loaf bread gives the best texture to this pudding. In a pinch, however, use Pepperidge Farm Hearty White Bread. Avoid chewy, crusty European-style breads because they do not soften properly in the custard. For an extra-creamy bread pudding with a sauce beneath a crisp top layer, remove about 1 cup of soaked bread and 1 cup of soaking liquid to a food processor or blender and puree them until smooth, about 10 seconds. Add the puree back to the rest of the mixture and stir to combine before transferring it to the baking dish. If desired, serve this pudding with softly whipped cream.
Instructions
- Mix sugar and cinnamon in small bowl; set aside.
- Soak raisins in bourbon until moistened and plumped, 20 to 25 minutes.
- Adjust oven rack to lower middle position and heat oven to 325 degrees. Butter 13-by-9-inch baking dish.
- Whisk eggs, yolk, and sugar in a large bowl to blend well. Whisk in milk, cream, vanilla extract, nutmeg, and salt. Stir in 6 cups prepared bread; mix thoroughly to moisten. Let stand 20 minutes.
- Stir plumped raisins, any remaining bourbon, and walnuts into soaked bread mixture. Pour mixture into prepared baking dish. Scatter remaining 2 cups bread pieces on top, pushing down gently to partially submerge. Brush exposed bread with melted butter and sprinkle with cinnamon sugar. Bake until pudding is deep golden brown, is beginning to rise up sides of baking dish, and jiggles very slightly at the center when shaken, about 45 to 50 minutes. Let cool until set but still warm, about 45 minutes. Serve.
for the cinnamon sugar
for the pudding
Time
1¼ hours, plus 20 minutes soaking, 20 minutes standing, and 45 minutes coolingYield
Serves 8 to 10Ingredients
Cinnamon Sugar
Bread Pudding
Test Kitchen Techniques
Ingredients
Cinnamon Sugar
Bread Pudding
Test Kitchen Techniques
Ingredients
Cinnamon Sugar
Bread Pudding
Test Kitchen Techniques
Why This Recipe Works
We wanted to develop a bread pudding recipe that would show real contrast between the crust and the filling in both texture and flavor. And the consistency of the pudding would have to sit halfway between that of a custard and that of a sauce. So for our bread pudding recipe we started with good-quality American sandwich bread, cut into cubes, and skipped the toasting step. We soaked most of the bread in the custard mixture for 20 minutes and placed the unsoaked bread atop the soaked bread and custard in the pan for a crisp top layer.
Before You Begin
A firm white American-style bakery loaf bread gives the best texture to this pudding. In a pinch, however, use Pepperidge Farm Hearty White Bread. Avoid chewy, crusty European-style breads because they do not soften properly in the custard. For an extra-creamy bread pudding with a sauce beneath a crisp top layer, remove about 1 cup of soaked bread and 1 cup of soaking liquid to a food processor or blender and puree them until smooth, about 10 seconds. Add the puree back to the rest of the mixture and stir to combine before transferring it to the baking dish. If desired, serve this pudding with softly whipped cream.
Instructions
- Mix sugar and cinnamon in small bowl; set aside.
- Soak raisins in bourbon until moistened and plumped, 20 to 25 minutes.
- Adjust oven rack to lower middle position and heat oven to 325 degrees. Butter 13-by-9-inch baking dish.
- Whisk eggs, yolk, and sugar in a large bowl to blend well. Whisk in milk, cream, vanilla extract, nutmeg, and salt. Stir in 6 cups prepared bread; mix thoroughly to moisten. Let stand 20 minutes.
- Stir plumped raisins, any remaining bourbon, and walnuts into soaked bread mixture. Pour mixture into prepared baking dish. Scatter remaining 2 cups bread pieces on top, pushing down gently to partially submerge. Brush exposed bread with melted butter and sprinkle with cinnamon sugar. Bake until pudding is deep golden brown, is beginning to rise up sides of baking dish, and jiggles very slightly at the center when shaken, about 45 to 50 minutes. Let cool until set but still warm, about 45 minutes. Serve.
for the cinnamon sugar
for the pudding
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