Bread Pudding with Raisin Bread – Individual bread pudding with pecans and raisin bread, comfort food at its finest.
A few days ago I made this wonderful raisin egg bread and that recipe made 2 huge loaves. It was a lot of bread, so I thought that it would make a perfect bread for bread pudding. I was right, it was phenomenal.
Bread pudding is not something I grew up with, in fact I never heard of it until a few years ago when I saw it made by Emeril once on the food network channel and thought it looked interesting. At first I thought it would be a bit boring because after all it’s just bread with milk and eggs, but when I first tried it I really enjoyed it. I’ve made it myself a couple times and it’s become one of those special recipes I like to make on the weekends sometimes. Bread pudding makes for a perfect breakfast, brunch or I would eat it even as a dessert.
My recipe of this bread pudding is actually very simple and it’s just enough for two people. Now obviously you could double the recipe if you were making more. Also if you don’t have this raisin egg bread, use any day old bread you have, and just add a handful of raisins. So here’s how I made my bread pudding. I buttered these two ramekins really well. These ramekins are a bit bigger, they are about 4 inches in diameter. Then I cut the bread in cubes, about an inch and filled the ramekins with the bread.
In a medium bowl, whisk the eggs together with the vanilla, cinnamon, sugar, and milk. Now I also added some bourbon to my milk mixture but it’s totally optional. Just gives it a nice flavor and aroma, if you know what I mean. 🙂 Pour the milk and egg mixture over the bread, filling up the ramekins to the top. Let the bread soak up that milk mixture for about 15 minutes before baking them. One other thing I added is some pecans over the top, just because I love pecans and I wanted the bread pudding to have a bit of crunch, and I also sprinkled some extra cinnamon over the top.
Bake them in a 350 F degree oven for about 45 minutes, until the top springs back when tapped. Trust me when I say this bread pudding is heavenly and even my picky husband who complained when I made it, at his portion and admitted it was really good.
If you guys love this recipe, and most importantly make it yourselves, please let us know. Take a picture and tag it #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
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Bread Pudding with Raisin Bread
- Preheat oven to 350 F degrees.
- Butter the ramekins with a tbsp of butter in each ramekin.
- Divide the bread equally in each ramekin.
- Whisk the milk, eggs, vanilla, sugar, bourbon, and cinnamon together and pour over the bread. Sprinkle the pecans over the top, and sprinkle some more cinnamon over the top as well, this is optional.
- Let the bread soak up the milk mixture for about 15 minutes.
- Bake for 45 minutes until the top springs back when tapped.