Servings: 8 to 10
Simply mix the liquid ingredients, pour over the bread, let soak, and bake. It’s that easy. And when serving the sauce, use a spoon to be sure to scoop up some of the raisins that sink to the bottom.
Scatter 2 Tbs. finely chopped crystallized ginger over the bread cubes. in place of milk and cream in the custard, use two well-shaken 13.4-oz. cans coconut milk. increase the vanilla to 2-1/2 tsp. and add 1-1/4 tsp. finely grated fresh lemon zest to the custard. After baking, sprinkle toasted shredded coconut over the pudding.
Soak 1/2 cup dried cranberries in very hot tap water until plumped, about 20 minutes. Drain well. Scatter the cranberries over the bread cubes. Add 3/4 tsp. pure almond extract to the custard. After baking, sprinkle toasted sliced almonds over the pudding.
Soak 1/2 cup dried cherries in very hot tap water until plumped, about 20 minutes. Drain well. Scatter the cherries and 2 oz. finely chopped bittersweet chocolate over the bread cubes. increase the granulated sugar to 3/4 cup, and whisk 1 oz. (1/3 cup) unsweetened Dutchprocess cocoa powder into the custard.
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This was easy and I loved it! I am gluten free so I made it using a combination of Trader Joes' all-grain sandwich bread and a raisin cinnamon bread I made from a Glutino sandwich bread mix. Both are firm breads but also absorbed the liquid in 45 min. I made a half recipe minus the extra half half yolk. This half recipe, served with fresh sliced strawberries, makes 6 servings.
I had never made bread pudding before, but this recipe came out superbly. I halved the ingredients and baked the bread pudding in a glass meatloaf pan. Use the water bath surround as per Abigail's instructions. Scrumptious!
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