Description
This is an ultra rich version on the classic english dessert. Make certain to use day-old bread for this. I used dark raisins and soaked them in a bit of cognac for this recipe, which really kicked the taste way! Although the recipe does not say to add in cinnamon, i sprinkled some on top of the bread layers, but this is only optional.
Ingredients
- Full-fat Milk
- Whipping Cream
- Vanilla
- Egg Yolks
- Sugar
- Butter
- White Bread
- Raisins
Instructions
- Set oven to 350f
- Set oven rack to second-lowest position
- Prepare a 9-inch baking dish
- For the cream custard: combine the milk and whipping cream in a large heavy-bottomed saucepan
- Bring to a simmer
- Remove from heat
- In a bowl whisk together vanilla, egg yolks and 1 cup sugar and blend well
- Gradually whisk in hot cream mixture into yolk mixture until well combined
- Set aside
- Spread 1 / 4 cup soft butter on bottom and sides of baking dish
- Arrange about 1 / 3 of the bread slices in a single layer over bottom of prepared dish
- Sprinkle half of the raisins over bread
- Cover with another single layer of bread slices
- Sprinkle the remaining raisins over the bread
- Layer with remaining bread slices
- Pour the cream custard over the bread and let stand for about 5 minutes until custard is absorbed
- Position rack to second-lowest position
- Bake for about 20 minutes, or until custard thickens and begins to set
- Remove from oven and set to broil
- Sprinkle 2 tablespoons sugar over hot pudding
- Place under broiler heat for 2 minutes, or until sugar browns
- Serve warm