Honey Bread Pudding with Raisins
I’ve been asked for years if I will share my catering recipe for bread pudding. Well, here it is. The secret to the sticky sweet, distinct taste and perfectly browned edges is honey and butter drizzled over the top.
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The secret to the sticky sweet, distinct taste and perfectly browned edges is honey and butter drizzled over the top.
- 1 16-oz loaf French bread, torn into 1-inch pieces
- 3 1/2 cups whole milk
- 3 large eggs
- 2 cups sugar
- 3/4 cup raisins
- 1/3 cup melted butter
- 1 teaspoon vanilla extract
- 1/3 cup honey
Preheat oven to 350°.
Place pieces of bread in a large bowl and pour milk over bread. Give it a gentle stir
and let stand 10 minutes.
Whisk eggs in a medium size bowl; add sugar, raisins, 3 tablespoons butter, and
vanilla and stir well. Pour egg mixture over soaked bread as you stir gently.
You want the pieces of bread to hold their shape.
Pour mixture into a buttered 13 x 9-inch baking dish or sprayed with cooking spray.
Stir together honey and remaining melted butter;
drizzle over bread pudding. Bake at 350° for 40 to 45 minutes or until edges
are browned and mixture is bubbly. Serve warm or chilled.