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Whole Wheat Bread Pudding
By Char | August 22, 2008
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Ingredients:
1 1/2 pound loaf sliced whole wheat bread
4 eggs plus 2 egg yolks
2 cups half-and-half or milk
1 cup maple syrup
1 1/2 teaspoons Watkins Vanilla
1/8 teaspoon salt
1/2 cup raisins
1/3 cup packed light brown sugar
1 teaspoon Watkins Cinnamon
2 tablespoons butter, melted
Directions:
Heat the oven to 350 degrees. Butter a 9-inch square baking dish or 9 1/2 round deepdish pie pan, preferable ceramic or glass. You’ll also need a shallow casserole that’s large enough for the buttered baking dish to fit into.
Trim the crusts from the bread, then cut it into 3/4-inch cubes (you should have about 7 cups of cubes) and spread them on large baking sheets. Place the sheets in the oven for 10 minutes to dry the bread slightly.
Pour about 1/2 inch of hot water in the larger casserole then place the casserole on the middle oven shelf.
Whisk the eggs and yolks into a large mixing bowl. Whisk in the half-and-half or milk, maple syrup, vanilla and salt.
Spread half of the bread cubes in the buttered baking dish and scatter the raisins over them. Pour just enough of the egg mixture over the bread to cover it. Let the bread soak for 10 minutes, occasionally pushing it down so it all gets saturated.
Mix the brown sugar and cinnamon in a small bowl and sprinkle half of it over the bread. Drizzle on half of the butter.
Add the remaining bread to the pan and pour the rest of the egg mixture over it. Wait another 10 minutes, then add the remaining sugar mixture and butter. The dish may be quite full.
Place the baking dish in the larger casserole and bake the bread pudding for about 1 hour. When it’s done, the top will be well crusted and the entire surface will be puffed up. Transfer the pan to a wire rack to cool for 30 to 35 minutes before serving. Makes 8 servings.