Raisin Swirl Bread and Butter Pudding

Serves 6 · 20 min prep · 45 min cook

Ingredients

• 10 slices cinnamon raisin bread
• 4 tablespoons, softened unsalted butter
• 4 large eggs
• 2 cups whole milk
• 1 cup heavy cream
• 1/3 cup granulated sugar
• 1 1/2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• 1/3 cup raisins
• 2 tablespoons demerara sugar
• pinch salt

Instructions

1. 1Preheat the oven to 325°F and lightly butter a 2-quart baking dish.
2. 2Spread one side of each cinnamon raisin bread slice generously with softened butter.
3. 3Cut each buttered slice in half diagonally to form neat triangles that show the swirl.
4. 4Arrange the triangles in overlapping rows inside the dish, buttered side up, tucking extra raisins between layers if the bread looks sparse.
5. 5In a saucepan warm the whole milk and heavy cream together over medium heat until small bubbles appear at the edges; do not let it boil.
6. 6In a separate bowl whisk the eggs, granulated sugar, vanilla, ground cinnamon, and salt until smooth and slightly pale.
7. 7Slowly stream the warm milk mixture into the egg bowl while whisking constantly so the custard stays silky and does not scramble.
8. 8Pour the custard evenly over the bread layers, pressing gently with a spatula so every piece begins to soak.
9. 9Let the pudding stand 15 minutes at room temperature so the bread absorbs most of the liquid.
10. 10Sprinkle the top evenly with demerara sugar for a crunchy caramelized finish.
11. 11Place the dish in a larger roasting pan and pour hot water into the outer pan until it reaches halfway up the sides of the pudding dish.
12. 12Bake 40 to 45 minutes until the top is golden and crisp, the custard is just set with a slight wobble in the center, and the kitchen smells richly of cinnamon and toasted bread.
13. 13Remove from the water bath and cool 10 minutes before spooning into bowls.
14. 14Serve warm, optionally with a splash of cold cream.