Fall Sunday Brunch: Raisin Bread Pudding
After a long week of work, who doesn’t love to sleep in on weekends? When we finally do wake up, we wonder whether it’s worth making breakfast or if we should skip right to lunch instead. And that’s where a nice weekend brunch comes in handy. One of my favorite brunch dishes is bread pudding and ever since I started making it with raisin bread, I’ve never gone back to regular bread. It’s a great dish alone or with other dishes and we even used leftovers as dessert for later in the week.
10 -12 slices of cinnamon raisin bread (cubed)
2 cups milk (which ever you prefer or even half and half, I use 2% Fairlife)
¼ teaspoon nutmeg
1 teaspoon vanilla (if its Indian vanilla extract, you only need half a teaspoon)
1/3 cup of granulated sugar
Butter (just enough to grease the pan or you can use cooking spray)
Preheat your oven to 350 degrees F. Use the butter or the cooking spray to grease the bottom of 8x8 baking pan. Then place the cubed raisin bread in the buttered or sprayed pan. Meanwhile, take a bowl and whisk the 3 eggs together. Add the 2 cups of milk, sugar, vanilla and nutmeg and mix it all together well. Then pour the mixture over the bread and bake the bread pudding for 45 minutes. (When I was running low on time and baked it in 375 degrees F for 35 minutes and it worked just as well)
Hope you all enjoy the recipe, let me know how it goes if you try this! It’s a great addition for any Fall weekend brunches or even as a dessert with a scoop of vanilla ice cream.