Raisin Bread Pudding

Ingredients

• 8 cups day-old bread (French, brioche or challah), cut into 1-inch cubes
• 3/4 cup raisins
• 4 large eggs
• 2 1/2 cups whole milk
• 1/2 cup heavy cream
• 2/3 cup packed brown sugar
• 4 tbsp melted butter, plus more for the pan
• 2 tsp vanilla extract
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1 tbsp granulated sugar, for the top

Steps

1. Butter a 9-inch square baking pan. Spread the bread cubes in it and scatter the raisins between them.
2. Whisk the eggs, milk, cream, brown sugar, melted butter, vanilla, cinnamon, nutmeg and salt until smooth.
3. Pour the custard over the bread and press down gently. Let it soak 20 minutes, pressing once more so the top pieces get wet. Heat the oven to 350°F.
4. Sprinkle with the granulated sugar and bake 45 to 50 minutes, until puffed, browned and a knife in the center comes out without wet custard.
5. Cool 20 minutes, then cut into squares. Serve warm or at room temperature.

TipSoak the raisins in hot water (or a splash of rum) for 10 minutes first so they stay juicy.