Bread Pudding must be one of the easiest desserts around. It’s really easy to whip up and a great way to use any left over bread from the day before. Originally, bread pudding was known as the poor man’s pudding since it was a way to use left over bread that got stale overnight. The bread then was softened by moistening it in the milk/egg mixture.
The recipe here is close to an old fashioned Amish Bread Pudding recipe. The only difference is that I substitute cow’s milk with almond milk, but if you prefer cow’s milk or any other type of nut milk, it will certainly work just as well.
Here is what you need for your Bread Pudding with Raisins:
1 French Classic Baguette, Ciabatta or Sourdough will work, too
1 1/4 cup Almond Milk (or the type of milk you prefer)
1 cup Brown Sugar
2 tbsp. Vanilla
1/2 cup Raisins
1/2 tsp Cinnamon or Pumpkin Spice (for the holidays I usually like Pumpkin Spice)
2 tbsp. unsalted Butter
Preheat oven to 325 degrees
Grease your 12 x12 loaf pan with butter or non-stick spray (I used coconut oil).
Cut up bread into small cubes.
In a large bowl combine milk, eggs, sugar, butter, vanilla and spices and beat with an electric mixer for about 1 minute.
Add milk mixture to bread cubes and add raisins. Slowly cover bread with milk mixture and raisins. Let it stand and soak for about 15-20 minutes.
Pour mixture into greased pan and bake Bread Pudding for about 40 minutes.
While hot sprinkle with confectioner’s sugar and serve lukewarm.