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Bread Pudding

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(Recipe ID: 274)

Serves 6-8

Preparation time: 25 minutes; Cook time: 45 minutes

Source: Chef Joseph Lowery

Leftover bread was never wasted and here's our favorite way to use it up. 


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  • 1/2 cup brandy
  • 2 Tablespoon butter for greasing baking dish
  • 6 cups stale French bread torn into pieces
  • 2 whole eggs
  • 3 egg yolks
  • 1 teaspoon vanilla powder *
  • 1 teaspoon ground cinnamon *
  • 3/4 cup heavy cream
  • 3/4 cup whole milk
  • 1 cup sugar
  • 3 egg whites
  • pinch of salt
  • 1 cup raisins


  1. Preheat oven to 325 degrees
  2. Soak raisins in brandy and set aside until needed
  3. Grease a 9" x 13" glass baking dish with the butter
  4. Place the pieces of French bread in the baking dish and toss them evenly with the raisins and brandy
  5. Combine whole eggs, egg yolks, vanilla powder, cinnamon, heavy cream, whole milk and sugar and stir well.
  6. In a large mixing bowl, beat egg whites with the salt until they form soft peaks
  7. Fold beaten whites into the egg mixture and pour over the French bread and raisins. Let stand at room temperature for 10 minutes.
  8. Bake uncovered for 45 minutes.
  9. Serve warm with a splash of heavy cream if desired.

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