How to Make Raisin Bread Pudding with a Bread Mix

California Raisin Bread Pudding

This is a delightful bread pudding. We made it in little ceramic bowls, but you could also use ramekins or a six-cup baking dish. In a baking dish, you may need to increase the baking time—just test it with a knife for doneness.

Ingredients

2 large eggs
2 cups milk
2/3 cup maple syrup
1 teaspoon vanilla extract or rum flavoring
1/4 teaspoon salt
5 slices of California Raisin Bread cut into 1-inch cubes

Directions

1. In a mixing bowl, combine the eggs, milk, maple syrup, flavoring, and salt.  Whisk together well.
2. Stir in the bread cubes.  Let sit for 5 minutes.
3. Turn into six buttered one-cup ramekins or bowls.  Set the bowls in a large baking pan of water.  Pour hot water into baking pan to a depth of about 1 1/2 inches.  Bake for 45 minutes at 350 or until a knife comes out clean.
4. Let cool in the bowls.  Once cool, use a soft silicone spatula to loosen the pudding from the ramekins.  Turn the puddings onto individual plates for serving and drizzle with the sauce.

Baker’s notes: Cooking times may vary substantially depending on the pan, the water added, and the water temperature.  The pudding will be done when the eggs are set.  The knife test is simple and reliable.

We used a soft, thin spatula to loosen the puddings from the ramekins, turned each pudding into the palm of our hands, and then reinverted them onto serving plates.  It was easy and simple.

For the sauce

Ingredients

4 tablespoons butter
1/2 teaspoon cornstarch
1/4 cup cream
1/2 cup granulated sugar
1/2 teaspoon vanilla

Directions

Melt the butter in a pan.  Stir in the cornstarch.  While stirring and over medium heat, drizzle in the cream.  Add the granulated sugar and stir until dissolved. Cook over medium heat until the mixture is thickened and bubbly.

California Raisin Bread Pudding baked in a pan and then added to serving-sized bowls.