Bread and Raisin Pudding
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- Thin slices ( ¼ inch) bread, preferably from a crusty country loaf, lightly toasted, enough to cover the bottom of a 6-cup gratin dish
- 1cup golden raisins
- 4eggs
- 3cups half-and-half
- ½cup sugar
- 2teaspoons vanilla extract
- 1teaspoon confectioners' sugar
Nutritional analysis per serving (6 servings)
349 calories; 17 grams fat; 9 grams saturated fat; 1 gram trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 43 grams carbohydrates; 1 gram dietary fiber; 38 grams sugars; 8 grams protein; 132 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 375 degrees.
- Step 2
Arrange the toasted bread slices to cover the bottom of a 6-cup gratin dish. The number of slices you will need will depend on the size of the loaf. Top with the raisins.
- Step 3
In a bowl, beat the eggs; mix in the half-and-half, sugar and vanilla extract. Pour evenly over the bread so that all the slices are moistened.
- Step 4
Bake for 40 minutes, or until set. Let cool.
- Step 5
Just before serving, sprinkle with the confectioners' sugar. Serve cool, but not cold.
Private Notes
Comments
The custard with raisins is superb. the taste is great, it is very easy with just a few ingredients. Also, I used the edges of bread used for tea sandwiches because I didn't want to discard them and they were the thickness specified in the recipe. The bread raised to the top. Not very pretty but with the dusting with confectioners sugar it was fine.
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