Ingredients
Bread and Fruit
- 4 cups 1″ bread cubes (from 4 slices white bread and 4 slices wheat bread)
- 1/3 cup raisins (or dried cranberries or dried cherries)
Custard
- 4 eggs
- 2 1/2 cups milk
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
Instructions
- Preheat oven and prepare dish: Preheat your oven to 350°F (175°C) and grease a 12 x 9 inch casserole dish thoroughly with nonstick cooking spray to prevent sticking.
- Layer bread and raisins: Place the bread cubes in the casserole dish, layering evenly with the raisins. Continue layering until the dish is full, distributing the raisins throughout.
- Mix custard: In a separate mixing bowl, beat the eggs well. Then stir in the milk, sugar, vanilla extract, and cinnamon until fully combined.
- Combine custard with bread: Pour the custard mixture evenly over the layered bread and raisins in the dish, ensuring all bread pieces become soaked. Use the back of a spoon to gently press and submerge the bread, helping the custard penetrate thoroughly.
- Bake: Place the dish in the preheated oven and bake for 40-45 minutes, until the custard is set and the top is lightly golden. A knife inserted into the center should come out clean.
- Cool and serve: Allow the bread pudding to cool slightly before serving warm, optionally with a drizzle of cream or sauce.
Notes
- You can substitute raisins with dried cranberries or dried cherries depending on your preference.
- Using a mixture of white and wheat bread adds a nice texture and flavor balance.
- Ensure all bread cubes are well coated with the custard to prevent dryness.
- Serve warm for the best comforting experience; great with whipped cream or vanilla sauce.
- Leftovers can be refrigerated and gently reheated before serving.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
