I’m a HUGE fan of bread pudding. Like the kind of fan that orders it at every restaurant.
Bread pudding and artichoke dip.
Those are my must haves.
I am still working to perfect my home recipes for each. Currently La Buca in Portland, Oregon wins the bread pudding and Old Chicago wins for artichoke dip. Here is my best home recipe for bread pudding, a free recipe from Panera Bread …
Cinnamon Raisin Bread Pudding
Ingredients
1/2 cup raisins*
1/2 cup orange juice**
8 slices Panera Cinnamon Raisin Bread cut into 1″ cubes
3 T melted butter (plus extra for brushing pans)
2 cups milk
3 large eggs
1/3 cup sugar
1 t pure vanilla extract
pinch of salt
*May substitute cranberries or other dried fruit
**Any juice or flavored liquids can be substituted for the orange juice
Directions
- Preheat oven to 350 degrees.
- Brush a 2-quart casserole or 6 ramekins with melted butter.
- Combine raisins and orange juice in a bowl and allow to soak for 15 minutes.
- Place bread cubes in a large bowl. Add melted butter. Toss to coat.
- Spread buttered bread cubes on a cookie sheet and bake in preheated oven until golden brown. Allow to cool.
- Evenly distribute, cooled bread cubes in the 2-quart casserole or ramekins.
- Top bread cubes with soaked raisins so they are evenly distributed.
- In a medium bowl, whisk milk, eggs, sugar, salt and vanilla, stirring until sugar is completely dissolved and mixture is smooth.
- Pour mixture over bread cubes and refrigerate at least 15 minutes.
- Place oven (if using ramekins, place on cookie sheet first) and bake until center is set. Approximately 45 minutes for casserole and 30 minutes for ramekins.
- Remove from oven and cool 15 minutes before serving.
Serve warm or cold. Serves 4-6.
I opted for the casserole option. It turned out splendidly. I’ve been eating it for breakfast. Next round, I’m going to try golden raisins and drizzle half & half over the top :)