Rich Bread Pudding with Raisins and Walnuts

Name: Rich Bread Pudding with Raisins and Walnuts
Yield: Serves 8 to 10
Ingredients: 2 tablespoons, granulated sugar; 1/2 teaspoon, ground cinnamon; 1/3 cup, bourbon; 3/4 cup, raisins; 4 , large eggs; 1 , large egg yolk; 3/4 cup, granulated sugar; 2 1/2 cups, whole milk; 2 1/2 cups, heavy cream; 1 tablespoon, vanilla extract; 3/4 teaspoon, ground nutmeg; 1/4 teaspoon, table salt; 12 ounces (340 grams), good quality American-style white bread (about 1/2 loaf) sliced 3/8-inch thick and cut into 1 1/2 -inch square pieces (about 8 cups); 1 cup, chopped walnuts; 1 1/2 tablespoons, unsalted butter melted, plus extra for greasing pan

Desserts or Baked Goods
Puddings, Custards, Gelatins, & Souffles
Breads

Appears in Cook's Illustrated January/February 1999

Real bread pudding should be a lot more than baked custard with a top layer of bread. It should be crisp but soft, simple in flavor and construct, and mostly about bread.

SERVES 8 to 10

TIME 1¼ hours, plus 20 minutes soaking, 20 minutes standing, and 45 minutes cooling

Rich Bread Pudding with Raisins and Walnuts

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