English Style Bread Pudding

This is an ultra rich version on the classic english dessert. Make certain to use day-old bread for this. I used dark raisins and soaked them in a bit of cognac for this recipe, which really kicked the taste way! Although the recipe does not say to add in cinnamon, i sprinkled some on top of the bread layers, but this is only optional.

Steps

Set oven to 350f.

Set oven rack to second-lowest position.

Prepare a 9-inch baking dish.

For the cream custard: combine the milk and whipping cream in a large heavy-bottomed saucepan.

Bring to a simmer.

Remove from heat.

In a bowl whisk together vanilla , egg yolks and 1 cup sugar and blend well.

Gradually whisk in hot cream mixture into yolk mixture until well combined.

Set aside.

Spread 1 / 4 cup soft butter on bottom and sides of baking dish.

Arrange about 1 / 3 of the bread slices in a single layer over bottom of prepared dish.

Sprinkle half of the raisins over bread.

Cover with another single layer of bread slices.

Sprinkle the remaining raisins over the bread.

Layer with remaining bread slices.

Pour the cream custard over the bread and let stand for about 5 minutes until custard is absorbed.

Position rack to second-lowest position.

Bake for about 20 minutes , or until custard thickens and begins to set.

Remove from oven and set to broil.

Sprinkle 2 tablespoon.

Ingredients

full-fat milk, whipping cream, vanilla, egg yolks, sugar, butter, white bread, raisins