Apple and raisin bread pudding
Sonoma chef John Toulze says this version of bread pudding will really stand out if you use a soft, buttery bread like brioche or challah.
Chef John ToulzeThe Girl and the Fig
To print this recipe, choose a print size:
6 large eggs
2 cups heavy cream
2 cups whole milk
1 cup firmly packed brown sugar
1/2 tsp. vanilla extract
1 tsp. ground cinnamon
10 oz. soft bread, toasted and cut into 1-inch cubes (about 1 loaf)
3 cups peeled and diced apples (about 3 to 4 apples or 1 lb. of apples)
1/2 cup golden raisins
Pinch of salt
Preheat oven to 350 degrees. Butter a 9-by-12-inch baking pan and set aside.
In a large bowl, whisk eggs, cream and milk until light and pale. Add brown sugar, vanilla and cinnamon, and whisk until smooth. Add bread, apples, raisins and salt. Gently mix together.
Pour mixture into baking pan and let it sit for 15 minutes.
Bake bread pudding for 45 to 60 minutes or until set. (Test for doneness by inserting a knife in the center to see if custard is still loose.) Once set, remove bread pudding from oven and let rest for 20 minutes.
Serves 6 to 10