Lyndell's Bread Pudding

Classic Bread Pudding

2 Tbsps unsalted butter, softened, for baking dish. (I did not grease my glass 13x9 pan.)
12 oz brioche or challah bread, cut into 1-inch cubes. (I used any kind of bread; store brand French loaf, sour dough, wheat…..)
2 cups milk. (I used soy milk, or Carnation milk, or non fat milk……)
3 cups heavy cream
4 large eggs plus 1 large egg yolk. (I just used 3 eggs.)
1 cup of sugar
½ tsp salt
1Tbsp vanilla
½ tsp cinnamon
¼ tsp nutmeg
½ cup raisins. (I used ¾ cup of raisins or nuts, apples, blueberries….., only raisins need to be soaked.)
1 cup boiling water

Butter a 9x13 baking dish; set aside. Preheat over to 350 degrees.

Soak raisins in 1 cup of boiling water for 30 mins. (I soaked the raisins, when I was ready to use them, I used them regardless of how long I had soaked them. It could be less than 30 mins. There was no problem.)

Heat milk and heavy cream in a saucepan over medium-high heat until just about to simmer; remove from heat.

Whisk eggs, yolk, sugar, salt, vanilla, cinnamon, and nutmeg in a medium bowl.

Whisking constantly, pour cream mixture in a slow, steady stream into egg mixture.

Pour over bread.

Drain the raisins, stir the raisins into the bread mixture.

Fold to combine.

Let stand 30 mins., tossing and pressing occasionally to submerge bread.

Using spoon, turn top layer of bread crust side up.

(I let it stand overnight in the fridge. Before I need to bake it, I let it sit on the counter for ½ hour.)

Set the baking dish in a roasting pan; transfer to oven.

Pour boiling water into the roasting pan to reach about halfway up the sides of the dish. (Mine is about 2 cups of water.)

Bake until golden brown, about 50 mins.

Let dish cool on a rack 10-20 mins before you serve.

ENJOY!!