Custard Bread Pudding
A Citron family classic passed down for over 100 years! This custardy bread pudding with caramelized sugar is simple, comforting, and timeless.
Ingredients
- 1 quart milk
- 1 1/2 to 2 cups cubed white bread, crusts removed
- 2 teaspoons pure vanilla extract
- 1/3 cup sugar
- 1/2 teaspoon salt
- 4 tablespoons unsalted butter
- 3 eggs
- 1/2 cup raisins (optional)
- 4 tablespoons sugar (for caramelizing loaf pan)
Equipment: Loaf pan, roasting pan (for water bath)
Directions
- Preheat oven to 350°F. Caramelize the loaf pan with 4 tablespoons sugar; set aside. Prepare a roasting pan for the water bath.
- Remove crusts from bread. Cube and let dry out, or place in a 200°F oven for 10 minutes.
- Scald milk in a saucepan, then remove from heat. Stir in butter until melted.
- Add cubed bread to milk mixture and soak for 15 minutes.
- In a separate bowl, lightly beat eggs. Mix in sugar and salt.
- Add soaked bread mixture, raisins (if using), and vanilla. Stir until combined.
- Pour mixture into the caramelized loaf pan. Place loaf pan in roasting pan and fill with hot water halfway up the sides.
- Bake for 75 minutes, or until a knife inserted in the center comes out clean.
Notes
This bread pudding has been in the family for over a century—serve warm or chilled, with a drizzle of caramel or cream if desired.
