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16 slices of cinnamon-raisin bread
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6 tablespoons unsalted butter, melted and cooled slightly
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4 large eggs
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2 large egg yolks
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3/4 cup granulated sugar
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3 cups milk
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1 cup heavy cream
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1 tablespoon pure vanilla extract
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Confectioners' sugar
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Fresh berries, for serving
Cinnamon Raisin Bread Custard with Fresh Berries
Chef Bradley Ogden's 1987 recipe for ultrarich bread pudding is perfect for dessert or brunch. It can be made with store-bought bread, but it's best made with a fresh bakery loaf, sliced 1/2 inch thick.
Nutrition Information
181
Calories
32g
Carbohydrates
20g
Protein
648mg
Potassium
5g
Fiber
11g
Sugar
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