Raisin Custard Bread Pudding Recipe from recipes for bread pudding with raisins , image source: www.justapinch.com
- 2 cup granulated sugar
- 5 large eggs, beaten
- 2 cup milk
- 15 oz raisins
- 2 tsp pure vanilla extract
- 3 cup French or Italian bread, cubed – allow to stale ovrrnight in a bowl
- 1 cup packed light brown sugar
- 1/2 cup pecans, chopped
- 1 cup granulated sugar (for sauce)
- 1 stick of butter, melted (for sauce)
- 1 egg, beaten (for sauce)
- 2 tsp pure vanilla extract (for sauce)
- 1/4 cup brandy (for sauce)
- 1 mint leaf sprig
- For the bread pudding: Preheat the oven to 350°F. Grease a 13 by 9 by 2-inch pan.
- Mix together granulated sugar, eggs, raisins, and milk in a bowl; add vanilla. Pour over cubed bread and let sit for 10 minutes.
- In another bowl, mix and crumble together brown sugar, butter, and pecans.
- Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes, or until set. Remove from oven.
- For the sauce: Mix together the granulated sugar, butter, egg, and vanilla in a saucepan over medium heat. Stir together until the sugar is melted. Add the brandy, stirring well. Pour over bread pudding. Serve warm or cold. Add sprig of mint for garnish.
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