Whole Wheat Bread Pudding (Recipe)
Our Foodie shares her favorite whole wheat bread pudding recipe
By Lynn Hazlewood
(page 2 of 2)
Whole Wheat Bread Pudding
Whole wheat bread, about a half pound
4 eggs, plus 2 egg yolks
2 cups half-and-half or milk, or a mix
1 cup maple syrup
1½ tsp vanilla extract
1/8 tsp salt
About 1 cup loosely packed raisins
1/3 cup packed brown sugar
1 tsp cinnamon
2 Tbsp butter, melted
Heat oven to 350°F. Butter a ceramic or glass 9-in. square baking dish or deep-dish pie pan. You’ll also need a shallow pan large enough for the baking dish to fit into.
Trim crusts from the bread, and cut into half-inch cubes. (There should be about seven or eight cups of cubes.) Spread on baking sheet and put in the oven for eight to 10 minutes to dry the bread slightly.
Whisk eggs and yolks in large mixing bowl. Whisk in the half-and-half or milk, maple syrup, vanilla extract, and salt.
Spread half the bread cubes in buttered baking dish and scatter raisins on top. Pour enough of the egg mixture over bread to cover it. Let bread soak for 10 minutes, occasionally pushing it down so it gets saturated.
Mix brown sugar and cinnamon in small bowl and sprinkle half of it over bread. Drizzle on half of the butter.
Add remaining bread to the pan and pour remaining egg mixture over it. Wait another 10 minutes, and then add remaining sugar mixture. Drizzle with the butter.
Put about an inch of water into the larger pan. Place baking dish into the larger pan and in the middle of the oven. Bake for about one hour. When the pudding is done, it will be puffed up and the top will be crusty. Cool on a wire for half an hour or so before serving. It tastes good cold, too.
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