Step 1 of 10
Classic Bread Pudding
Preheat the oven to 350°F.
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Step 2 of 10
Classic Bread Pudding
Spray a 9-inch square baking dish liberally with nonstick cooking spray. Set aside.
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Step 3 of 10
Classic Bread Pudding
If using raisins, combine them with the bourbon in a small bowl. Let soak while preparing the bread pudding.
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Step 4 of 10
Classic Bread Pudding
Cut the bread into 1-inch cubes and set aside.
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Step 5 of 10
Classic Bread Pudding
In a large mixing bowl, whisk together the eggs, half-and-half, sugar, butter, vanilla extract, cinnamon, and salt until combined. Add the bread cubes and soaked raisins (if using) to the mixture. Fold together with a rubber spatula until bread is thoroughly coated.
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Step 6 of 10
Classic Bread Pudding
Transfer the bread mixture to the prepared baking dish and smooth into an even layer. Cover the dish with aluminum foil.
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Step 7 of 10
Classic Bread Pudding
Bake the bread pudding on middle rack of oven for 30 minutes.
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Step 8 of 10
Classic Bread Pudding
Carefully remove the foil. Continue baking until bread pudding is golden brown on top and a toothpick inserted in the center comes out clean, 15-20 minutes.
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Step 9 of 10
Classic Bread Pudding
Check to see that bread pudding is done. Remove from oven or add time as needed.
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Step 10 of 10
Classic Bread Pudding
If serving warm, allow the bread pudding to cool for at least 15 minutes before plating. To serve cold, chill the bread pudding in the refrigerator for at least 2 hours. Dust with powdered sugar immediately before serving, if desired.
