My latest issue of Vegetarian Times included a special section on bread pudding, something I haven’t made before. Since the Whole Wheat Lean Dough with Poolish I made the other day made such a large loaf, I was looking for good ways to use some of it up before it goes bad.
Using the “DIY Master Recipe” instructions and adapting it for my taste I came up with the recipe below. It isn’t very sweet or eggy, and the whole wheat bread is the star of this bread pudding. The raisins are a nice little burst of sweetness in each bite.
Whole Wheat Bread Pudding with Raisins
Makes 6-9 servings
- 2 large eggs
- 1 cup whole milk
- 7 tablespoons heavy whipping cream
- 1/4 cup granulated white sugar
- 3 cups cubed bread (I used some of the Whole Wheat Lean Dough with Poolish I made)
- 20 grams wheat bran, optional (I had some left over from sifting the flour for Whole Wheat Lean Dough with Poolish and American-style Neapolitan Pizza Dough
- 78 grams raisins
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla
- Preheat oven to 350°. Spray 6 1/2- x 6 1/2-inch baking dish with baking spray.
- Whisk together eggs, milk, cream, and sugar. Add bread cubes and bran. Stir and soak for 20 minutes, pressing bread down into liquid occasionally.
- While bread is soaking, pour hot water over raisins so they soak as well.
- After the bread is done soaking, add drained raisins, cinnamon, and vanilla. Stir to combine.
- Pour into prepared dish and bake for 45 to 75 minutes, until set.