Ingredients

The following ingredients have 11 Servings
  • 500 Grams of day-old bread (cut into pieces* (about 8 cups))
  • 3 cups whole milk
  • 3 large eggs
  • 1/3 cup butter (melted and cooled)
  • ½ cup sugar
  • 1 teaspoon vanilla
  • 1 teaspoon ground cinnamon
  • ½ cup raisins**
  • 1 stick of cinnamon (optional)

Instruction

  • Preheat your oven to 350 F degrees. Grease an 8-IN square baking dish.
  • Place bread pieces in a large bowl and pour the milk over them. Let them soak the milk for a few minutes to soften. (About 5 minutes) With your hand or with a fork, crumbled the pieces.
  • Beat the eggs in a small bowl and pour into the bread mixture, then add the melted butter, sugar, vanilla, cinnamon and raisins. Mix until you have a uniform mixture. Do not over mix.
  • Pour the mixture over your greased baking dish, and smooth the top with the help of a spatula. Cut the cinnamon stick in pieces and insert in different places as shown in the picture. The addition of the cinnamon stick is optional; I like to do it because that’s the way I remember the bread pudding being sold in my hometown growing up. The cinnamon adds flavor to the bread and your kitchen smells wonderful while you’re baking it.
  • Bake for 50 to 60 minutes in a 350 F preheated the oven. Taste with a toothpick to check if it’s done. The top surface will form a crust, but the bread will still feel soft.
  • When you get your bread pudding out of the oven, it will look fluffy; wait until it cools off to cut. When it cools, the fluffiness will be reduced. Check the difference in the pictures above.