This Holland America Bread Pudding is a comforting, old-fashioned dessert that transforms simple ingredients into something truly special. The bread soaks up a luxurious custard made from milk, heavy cream, and butter, while real vanilla beans add a deep, aromatic sweetness that artificial extracts simply can’t match. With plump raisins adding bursts of chewy fruitiness and a dusting of cinnamon sugar on top, each bite is warm, moist, and satisfying. It’s perfect for cozy family dinners, holiday gatherings, or as a elegant yet easy dessert for unexpected guests. Easy to prepare and incredibly rewarding, this recipe brings a taste of home to your table.
Holland America Bread Pudding
Description
This Holland America Bread Pudding is a comforting, old-fashioned dessert that transforms simple ingredients into something truly special. The bread soaks up a luxurious custard made from milk, heavy cream, and butter, while real vanilla beans add a deep, aromatic sweetness that artificial extracts simply can't match. With plump raisins adding bursts of chewy fruitiness and a dusting of cinnamon sugar on top, each bite is warm, moist, and satisfying. It&# 226;ÂÂs perfect for cozy family dinners, holiday gatherings, or as a elegant yet easy dessert for unexpected guests. Easy to prepare and incredibly rewarding, this recipe brings a taste of home to your table.Ingredients
Directions
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Preheat the oven to 350ðF (175ðC).
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In a medium saucepan, combine the milk, heavy cream, butter, and a pinch of salt. Add the split vanilla beans.
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Heat the mixture over medium heat, stirring occasionally, until it just begins to boil. Remove from heat and let steep for 10 minutes to infuse the vanilla flavor.
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Remove the vanilla bean pods from the liquid. Scrape the seeds from the pods into the liquid using a knife, then discard the empty pods.
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In a large bowl, whisk together the eggs and sugar until smooth and slightly pale.
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Slowly pour the warm milk mixture into the egg mixture, whisking constantly to temper the eggs and prevent curdling.
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Cut the bread into 1-inch cubes or slices. Arrange a layer of bread in the bottom of a greased 9x13 inch baking dish.
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Drain the soaked raisins and sprinkle half of them over the bread layer.
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Add another layer of bread, then sprinkle with the remaining raisins.
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Pour the custard mixture evenly over the bread, ensuring all pieces are soaked. Press down gently with a spatula if needed.
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Place the baking dish inside a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the baking dish (bain-marie).
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Bake for 40-45 minutes, or until the top is golden brown and the center is set.
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Mix the cinnamon with the tablespoon of sugar.
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Remove from the oven and immediately sprinkle with the cinnamon-sugar mixture.
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Let cool for 5 minutes before serving. Serve warm, optionally topped with vanilla sauce.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 1362.3kcal
- % Daily Value *
- Total Fat 116.4g180%
- Saturated Fat 71.6g358%
- Cholesterol 338.0mg113%
- Sodium 373.4mg16%
- Total Carbohydrate 64.2g22%
- Dietary Fiber 24.8g100%
- Sugars 25.9g
- Protein 21.7g44%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use slightly stale bread for best results, as it absorbs the custard better without becoming mushy.
If you don't have real vanilla beans, you can substitute with 2 teaspoons of high-quality vanilla extract, added after removing the cream mixture from heat.
Soak the raisins in hot water for 15 minutes before using to plump them up and prevent them from drying out the pudding.
You can assemble the bread pudding ahead of time. Cover and refrigerate for up to 4 hours before baking. Add 10-15 minutes to the baking time if baking from cold.
Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the microwave or oven until warm.
