Gooey Bread Pudding

Servers 4 Sweets Gooey Bread Pudding
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Ingredients

2 ½ Cups of milk

2 Tablespoons of vanilla

1 Teaspoon of cinnamon

2 Tablespoons of honey

½ Teaspoon of nutmeg

¼ Teaspoon of clove

1 Cup of brown sugar {raw or light brown}

½ Cup of raisins

½ cup of melted butter {microwave for 15-20 sec.}

1 Pinch of salt

1 Egg 1 Egg yolk {optional}

7 Cups of stale bread {cut into chunks}

Preparation

Pre-heat your oven to 355 degrees F. In a large bowl pour in the milk, vanilla, eggs, sugar, honey, raisins, and spices; whisk all together. In a medium casserole dish brush the melted butter on all the sides and place half of the liquid mixture onto the bottom of the dish. Spread the stale bread covering all the sides of the dish and push down the bread slightly so the bottom soaks up all the liquid. Once done add the remaining liquid mix on top. Brush the rest of the bread pudding with butter and top it with foil {make small slits on top of the foil so the heat permeates the pudding inside}. Place the medium casserole dish in a larger roasting pan and add very hot tap water to the sides of the roasting pan, the water should come up an inch high on the sides {bain-marie}. Place it in the oven and bake it for 35-40 minutes. Once baked carefully remove the bread pudding and discard the water. Serve and enjoy!

Tip- You can serve the bread pudding with my cranberry-maple sauce or a la mode'

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Gooey Bread Pudding

Servers 4 Sweets
Ingredients

2 ½ Cups of milk

2 Tablespoons of vanilla

1 Teaspoon of cinnamon

2 Tablespoons of honey

½ Teaspoon of nutmeg

¼ Teaspoon of clove

1 Cup of brown sugar {raw or light brown}

½ Cup of raisins

½ cup of melted butter {microwave for 15-20 sec.}

1 Pinch of salt

1 Egg 1 Egg yolk {optional}

7 Cups of stale bread {cut into chunks}

Preparation

Pre-heat your oven to 355 degrees F. In a large bowl pour in the milk, vanilla, eggs, sugar, honey, raisins, and spices; whisk all together. In a medium casserole dish brush the melted butter on all the sides and place half of the liquid mixture onto the bottom of the dish. Spread the stale bread covering all the sides of the dish and push down the bread slightly so the bottom soaks up all the liquid. Once done add the remaining liquid mix on top. Brush the rest of the bread pudding with butter and top it with foil {make small slits on top of the foil so the heat permeates the pudding inside}. Place the medium casserole dish in a larger roasting pan and add very hot tap water to the sides of the roasting pan, the water should come up an inch high on the sides {bain-marie}. Place it in the oven and bake it for 35-40 minutes. Once baked carefully remove the bread pudding and discard the water. Serve and enjoy!

Tip- You can serve the bread pudding with my cranberry-maple sauce or a la mode'