Custard Bread Pudding

I received this recipe from my husband’s aunt who has been serving this at her restaurant for years. Great for people who don’t like bready things, because it has more custard than bread.

Original recipe makes 1 9×13-inch baking dish

Ingredients

1 quart half-and-half
4 large eggs
1 cup white sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
4 slices bread
1/4 cup raisins, or to taste
1 pinch ground cinnamon, or to taste

  • PREP

    10 mins

  • COOK

    1 hr 30 mins

  • READY IN

    1 hr 40 mins

Directions

  1. Preheat oven to 300 degrees F (150 degrees C).
  2. Blend half-and-half, eggs, sugar, vanilla extract, and salt in a blender until smooth. Arrange bread in a 9×13-inch baking dish; sprinkle with raisins and cinnamon. Pour egg mixture over bread.
  3. Place baking dish in a large roasting pan; fill roasting pan with boiling water halfway up the sides of the baking dish.
  4. Bake in preheated oven until set, about 1 1/2 hours. Serve warm or cold.

Nutrition

Calories: 226 kcal
Carbohydrates: 27.3 g
Cholesterol: 100 mg
Fat: 11.2 g
Fiber: 0.4 g
Protein: 5.2 g
Sodium: 162 mg