Raisin Honey Bread Pudding
A comforting bread pudding infused with honey and raisins, accented with warm nutmeg. Perfect for dessert or brunch, appealing to those who love sweet, rich flavors.
Ingredients
Instructions
- Rinse raisins and drain.
- Combine honey and bread cubes; cook over low heat and stir until bread absorbs honey (2 to 3 minutes).
- Blend milk, slightly beaten eggs, sugar, salt, and vanilla together.
- Add the milk mixture and raisins to the honey-coated bread cubes; mix well.
- Pour the mixture into a buttered baking dish.
- Sprinkle with nutmeg on top.
- Place the dish in a pan of hot water and bake in a moderate oven at 350°F for 1 hour or until a knife inserted in the center comes out clean.
- Serve plain or with whipped cream.
Tips & Substitutions
For a richer flavor, consider adding a splash of bourbon or rum to the milk mixture. If you prefer a different sweetness, maple syrup can be substituted for honey. Additionally, try using whole wheat bread for a nuttier taste. Soaking the bread longer will enhance the pudding's texture. For variations, add chopped nuts or fresh fruits like apples or pears.
Serving Suggestions
Serve the raisin honey bread pudding warm, drizzled with additional honey or a dollop of whipped cream for added richness. It pairs beautifully with a side of fresh fruit or a scoop of vanilla ice cream. For a delightful breakfast treat, enjoy it alongside a cup of coffee or tea, or browse more American recipes for a complementary brunch.
Storage & Reheating
Store leftover bread pudding in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for 30-60 seconds or warm in the oven at 350°F until heated through. Avoid reheating multiple times to maintain texture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Raisin Honey Bread Pudding contains roughly 1129 calories, with 15g protein, 229g carbohydrates, and 17g fat. It is an excellent source of calcium (39% of the Daily Value), iron (38% of the Daily Value), and potassium (36% of the Daily Value), and a good source of vitamin A and vitamin C. Note that it is relatively high in sodium, at 716mg per serving (31% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of bread for this recipe?
Yes, you can use different types of bread such as brioche or challah for a richer flavor and texture. Just ensure the bread is slightly stale to better absorb the milk mixture.
How can I make this recipe gluten-free?
To make this bread pudding gluten-free, substitute regular bread with gluten-free bread. Ensure all other ingredients, including the honey and vanilla, are labeled gluten-free to avoid contamination.
Is it possible to prepare this ahead of time?
Absolutely! You can prepare the mixture the night before and refrigerate it. Just remember to bake it fresh in the morning for the best texture. If baking from cold, add a few extra minutes to the baking time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).