Even though this dessert is a classic bread pudding, good flavor never goes out of style!
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 12 |
| Yield: | 1 10×12-inch baking pan |
Ingredients
- 2 cups half-and-half
- 8 large eggs
- 1 ¼ cups white sugar
- 1 cup heavy cream
- 2 tablespoons raisins
- ½ teaspoon ground cinnamon
- ¼ teaspoon vanilla extract
- 1 loaf white bread, torn into large chunks
- 1 stick butter
- ½ cup confectioners’ sugar
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 10×12-inch baking pan.
- Combine half-and-half, eggs, sugar, heavy cream, raisins, cinnamon, and vanilla extract in a bowl; mix well.
- Arrange bread pieces on the bottom of the prepared pan. Pour cream mixture over bread. Allow to soak 10 to 15 minutes.
- Place the baking pan into a larger pan; fill the larger pan with water halfway up the sides of the smaller pan.
- Bake in the preheated oven until a knife inserted into the center comes out clean, 60 to 75 minutes.
- Meanwhile, melt butter in a small skillet over low heat. Pour into a small bowl; add confectioners’ sugar and mix well.
- Remove bread pudding from the oven. Poke holes throughout using a butter knife. Pour butter sauce over the top.
- If using a gas stove, use cold water to fill larger pan before baking.
Nutrition Facts
| Calories | 444 kcal |
| Carbohydrate | 49 g |
| Cholesterol | 186 mg |
| Dietary Fiber | 1 g |
| Protein | 9 g |
| Saturated Fat | 14 g |
| Sodium | 383 mg |
| Sugars | 29 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |