Raisin bread pudding

Here’s a delightful recipe for classic Raisin Bread Pudding. This comforting dessert is perfect for using up stale bread and is wonderfully easy to make!

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### Classic Raisin Bread Pudding

#### Ingredients

- 6 cups of day-old bread, cubed (white, brioche, or challah work well)

- 1 cup raisins (you can use golden or regular)

- 2 cups milk (or half-and-half for a richer pudding)

- 1/2 cup granulated sugar

- 4 large eggs

- 1 teaspoon vanilla extract

- 1 teaspoon ground cinnamon

- 1/4 teaspoon salt

- 1/4 cup unsalted butter, melted

- Optional: powdered sugar, for serving

#### Instructions

1. **Preheat the Oven:**

Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish or a similar-sized casserole dish with butter.

2. **Prepare the Bread and Raisins:**

- In a large bowl, place the cubed bread and raise. Toss together and set aside while you prepare the custard.

3. **Make the Custard:**

- In a mixing bowl, whisk together the milk, sugar, eggs, vanilla extract, ground cinnamon, salt, and melted butter until well combined.

4. **Combine Bread and Custard:**

- Pour the custard mixture over the bread and raisins, gently folding it in to fully soak the bread. Let it sit for about 15-20 minutes, allowing the bread to absorb the custard.

5. **Transfer to Bake:**

- Pour the mixture into the prepared baking dish, spreading it evenly. Ensure that the bread is submerged in the custard as much as possible.

6. **Bake:**

- Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the pudding is set. A knife inserted in the center should come out clean.

7. **Cool and Serve:**

- Let the bread pudding cool for a few minutes before serving. Dust with powdered sugar if desired.

8. **Optional Serving Suggestions:**

- Serve warm, drizzled with caramel sauce, vanilla ice cream, or a dollop of whipped cream.

Enjoy your delicious Raisin Bread Pudding, a warm and comforting dessert that’s sure to please!