Ingredients
2 Tbsp. butter, softened
12 oz. loaf day-old French or Italian-style white bread
1 qt. milk
3 eggs
1 c. sugar
1/2 c. raisins
2 Tbsp. vanilla extract
1/2 tsp. nutmeg
1/2 tsp. cinnamon
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Large balloon whisk — whip cream, eggs, sauces, incorporate air
Flat roux whisk — scrapes pan bottom, reaches into corners for roux
Narrow French whisk — fits inside saucepans for vinaigrettes
Spring ball whisk — eliminates lumps in gravy, custard, batter
Premium bread machine — dual kneading blades, rectangular loaf
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Preheat oven to 350°. Butter a 13 x 9 x 2-inch baking dish and set aside. Break bread into chunks, dropping them into a bowl. Pour milk over them. When bread has softened, crumble into small bits and let soak until all the milk is absorbed. In a small bowl, beat 3 eggs and 1 cup of sugar until the mixture is smooth and thick. Stir in raisins, vanilla, nutmeg and cinnamon. Pour over the bread crumbs and stir until all the ingredients are well combined. Pour the bread pudding into baking dish. Place the dish in a large shallow roasting pan set in the middle of oven. Add water to the roasting pan to a depth of 1-inch. Bake 1 hour or until a knife inserted in the center comes out clean.