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Cinnamon-Raisin Bread Custard with Fresh Berries

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(133 people have added this recipe to their favorites.)

Chef Bradley Ogden’s 1987 recipe for ultrarich bread pudding is perfect for dessert or brunch. It can be made with store-bought bread, but it’s best made with a fresh bakery loaf, sliced 1/2 inch thick.

Cinnamon-Raisin Bread Custard with Fresh Berries

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(133 people have added this recipe to their favorites.)
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Cinnamon-Raisin Bread Custard with Fresh Berries

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Cinnamon-Raisin Bread Custard with Fresh Berries

I am not a baker. This was the first desert I have made. I followed the directions exactly with the exception of sprinkling a little more cinnamon on it. It came out perfectly. It was a hit and is on my list of things I can make in a hurry for friends.

Posted by: JIM_BAGGOTT on May 9, 2009

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I loved this bread pudding for dessert and I am sure I will love it for breakfast tomorrow (warm, w/pure maple syrup).  I followed the recipe as stated, but after the comments from jenicordes, I baked the pudding in a hot water bath, @425 for 30 min.  I covered it lightly with a sheet of foil after 15 min to prevent further browning.  Bradley Ogden did not disappoint!

Posted by: cabinent on September 7, 2008

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Ok...what happened?  I followed the recipe exactly and couldn't get it to set to save my life.  I ended up cooking it for closer to 50 minutes.  I then put it in the fridge to continue to set overnight.  It did, to some extent, but boy was this frustrating.  Are you guys sure the amounts of egg/milk/cream are correct???  The flavor was great but the texture was off.  I would love to make it again if someone can enlighten me.

Posted by: jenlcordes on August 11, 2008

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