3 ounces bread, preferably challah
[raisins or frozen raspberries, etc., no more than 1/4 cup per 3 oz bread]
1 egg
1/2 cup milk, best with Half & Half!
2 tbsp sugar (or slightly less)
1/8 tsp salt
1/4 tsp spices if desired
1/4 tsp vanilla extract OR 1/8 tsp almond extract
Serves 2. Multiply to arrive at the amount you need. Made in large muffin tins (non-stick, buttered well) each 3 ounces of bread makes 2 muffins. They turn out well and are nice for serving. Bake about 25 minutes, until they puff up.
Mix egg, milk, sugar and spices. Gently fold in bread and fruit. If you are using frozen fruit, wait until just before you bake it. Let the mixture sit 30 minutes or up to 12 hours (refrigerated).
Bake at 350 ° for 30-35 minutes. Watch the timing depending on how much you make.
Notes: 2021 Used Half & Half, this made a huge difference in the texture, delicious! Also used mixed raisins from TJs, soaking them along with the bread. I like the variation in size and flavor, also very pretty. Used about 2/3 large raisins and 1/3 regular. Used both extracts, and cinnamon. I wouldn’t change a thing beyond that. I made a 6 ounce (double recipe) in 5×9 glass pan, perfect, cooked at 325° for 32 minutes. Triple recipe in 8×8 glass pan.
Serve with caramel sauce since the pudding isn’t very sweet. Used Tuscan bread from Trader Joes, and it was very good. Their organic white bread did not maintain its form.
2025 Used sourdough bread, it was very good and held its shape. Use Extra Quick Caramel Sauce!