Preheat oven to 325°. In a large bowl, whisk eggs, egg yolks, vanilla, salt, nutmeg (if using), and 2/3 cup sugar. Whisk in milk and cream. Add bread and raisins (if using) and toss to coat. Let sit ...

Leftover hamburger buns are a fact of life, and you've got to find ways to use them before they go bad. Next time, try making ...

If you were growing up in the 1980s, you may have indulged in the ooey-gooey pudding as it oozed into popularity—but bread pudding has been cooked in home kitchens for much, much longer.

Stale bread is ideal for bread pudding, as it will absorb the custard more evenly. Any type of bread can be used, but challah, brioche, and French bread are popular choices.

Stewart adds grated orange and lemon zest to her bread pudding which adds a fresh, fragrant note, but if you don’t have any, you can leave it out. The custard is a mixture of heavy cream, milk ...

Transfer the bread mixture to the casserole dish and bake for 50 to 60 minutes or until the center of the bread pudding is set. For the whiskey sauce, in a 1-quart saucepan set over medium heat ...

3. Place the cubed bread in a large mixing bowl or pan big enough to toss the bread. 4. Combine milk, cream and seeds scraped from a vanilla bean into a 2-½ or 3-quart saucepot.

When the sauce is thickened, immediately remove the pan from heat, and strain into a wide bowl set over a larger bowl of ice water; don’t press the custard through the strainer, but let it drain ...

Built from bread, accomplished easily -- a union of earthy ingredients, a single pan, the heat of the oven -- a bread pudding is a disarmingly simple dish. Yet this unassuming nature hides a ...

Stir in challah and let sit, pressing on bread occasionally, until custard is mostly absorbed, about 10 minutes. Transfer challah mixture to prepared slow cooker and spread into even layer.