Bread Pudding with Fresh Raspberries
4 cups cubed challah, thick crust portions removed
1 cup whole milk
1 cup heavy cream
1/3 cup brown sugar
1/3 cup granulated sugar
1/2 teaspoon cinnamon
1/2 teaspoon Vain Mexican Vanilla extracted in KY Bourbon
1 cup raspberries, fresh or frozen (if using frozen, thaw first)
Confectioners' sugar, for dusting to serve
Note: I tripled this recipe and baked it in a 9x13 pan.
Preheat oven to 275° F.
Spread bread cubes into a single layer on a baking sheet and slide into the oven to dry out, for about 15 to 20 minutes. Once dry, remove from oven and set aside. (If bread is sufficiently stale, you may omit this step; alternatively, you can use fresh bread and omit this step as well, which will yield a much more pudding-like consistency -- the cube shape of the pieces will disappear entirely. Do what you like.)
While the bread is drying, whisk the milk, cream, sugars, eggs, vanilla, cinnamon, and nutmeg together until smooth.
Increase oven temperature to 350° F and grease an 8-inch round pan or another small, oven-safe dish.
Dump dried bread cubes into a large bowl with the egg mixture and mix to coat. Allow this to sit for 20 minutes so the bread can soak up as much of it as possible. Fold in the raspberries, and then pour into the prepared pan.
Bake bread pudding for 30 minutes, until golden brown and puffed up. The pudding should look "set". After removing it from the oven, allow to cool slightly. Top with a dusting of confectioners' sugar to serve. The flavors deepen if you serve it the next day. It can be served at room temp or even chilled.