Bread pudding Preheat oven to 350 F. Soak raisins with rum. Butter ovenproof gratin dish that holds bread in a single layer. Scald milk with sugar and butter. Lightly beat eggs. Add salt, vanilla ...

Here’s the thing. The key to excellent bread pudding is allowing the cubes of cut bread to soak for a long time in a rich, sweet creamy custard so that it absorbs the custard. Overnight is best.

A spectacularly moist, fragrant treat, rich in spices, raisins, fruit and citrus peel, this “pudding” – more cake that custard – is truly the taste of holiday spirit.

Bread Pudding: Recipe Courtesy of Dan Craig, Executive Chef EBO Restaurant Delta Burnaby Hotel and Conference Centre 4 Whole Eggs 750 ml 2% milk 138 g granulated sugar 2g salt cinnamon ground to ...

Serves 6 This simple bread pudding begins with layers of torn challah or brioche slices, golden raisins, and an egg and cream custard. Rest the pudding overnight so the bread can soak up the custard.

Set the pan in oven and bake, uncovered, 60 to 65 minutes, or until the rice pudding custard is set, but still nicely jiggles when the pan is tapped.

My English husband’s two favorite desserts are quintessentially British: apple crumble (with custard, if he can get it — that is, if I’m willing to make it) and bread pudding.

Bake for 30 minutes or until almost set. Melt butter in a saucepan while pudding is baking. Stir together sugar, water and corn syrup in a small heavy pot. Stir together until sugar has dissolved.