Rubys Bread Pudding Recipes

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RUBY'S BREAD PUDDING



Ruby's Bread Pudding image

Categories     Egg     Fruit     Dessert     Bake     Raisin     Pineapple     Fall     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 12

1 baguette (about 24 by 3 inches; 3/4 pound), cut into 1/2-inch-thick slices and ends discarded
3 cups water
3 large eggs
1 (12-ounce) can evaporated milk
1 stick (1/2 cup) unsalted butter, melted and cooled slightly
1 cup granulated sugar
1/4 cup packed light brown sugar
1 tablespoon vanilla
Rounded 1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1 cup raisins
1 (15 1/4-ounce) can crushed pineapple in juice, drained (1 cup)

Steps:

  • Preheat oven to 350°F.
  • Arrange bread in 1 layer in a shallow baking pan just large enough to hold it in 1 layer. Pour water over bread and soak 30 seconds. Turn bread over and soak until softened but not falling apart (parts of crust will remain firm), about 4 minutes more. Squeeze water from bread, then transfer bread to a buttered 13- by 9-inch glass baking dish or other 2 1/2-quart shallow baking dish.
  • Whisk together eggs, milk, butter, sugars, vanilla, nutmeg, and salt and stir in raisins and pineapple. Pour mixture over bread and stir gently until combined well.
  • Bake pudding, uncovered, in middle of oven until custard is just set, 45 to 50 minutes.

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