Bread Pudding

Classic bread pudding is just how you remember it: perfumed with vanilla, cinnamon and nutmeg, and dotted with raisins.

2 Tbsp. unsalted butter, softened, for baking dish
12 oz brioche or challah, cut into 1" cubes
2 cups milk
3 cups heavy cream
4 large eggs, plus 1 large egg yolk
1 cup sugar
½ tsp. kosher salt
1 Tbsp. pure vanilla extract
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
½ cup raisins
1 cup boiling water, plus more for pan

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Butter a 9x13” baking dish.

Put bread in a large bowl; set aside. Heat milk and cream in a medium saucepan over medium-high heat until just about to simmer; remove from heat.

Whisk eggs, yolk, sugar, salt, vanilla, cinnamon, and nutmeg in a medium bowl. Whisking constantly, pour cream mixture in a slow, steady stream into egg mixture. Pour over bread; fold to combine. Let stand 30 minutes, tossing and pressing occasionally to submerge bread.

Meanwhile, soak raisins in 1 cup boiling water for 30 minutes.

Drain; stir raisins into bread mixture. With a slotted spoon, transfer bread to buttered dish; pour liquid in bowl over top. Using spoon, turn top layer of bread crust side up.

Set dish in a roasting pan; transfer to oven. Pour boiling water into pan to reach about halfway up sides of dish. Bake until golden brown, about 50 minutes. Let dish cool on a rack 10-20 minutes.

Makes 8 servings.

Cook's Notes: For individual bread puddings, divide the mixture among eight buttered six-ounce ramekins; bake for 40 minutes.