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Recipe: Vintage Cinnamon Raisin Bread Pudding

By: Mohonk Mountain House Chefs
Posted: September 10, 2009, from the October 2009 issue of Skin Inc. magazine.

Guests at the historic Mohonk Mountain House can now take a step back in time and taste what it was like to be a resort guest in the late 19th century. In honor of its 140th anniversary, the majestic Victorian castle resort is offering a special selection of vintage cuisine, reinterpreting popular dishes that the resort’s guests dined on in the late 1800’s. Researched and recreated by the resort’s chefs, these anniversary-inspired recipes are available to both day and overnight guests throughout 2009.

Mohonk’s Vintage Cinnamon Raisin Bread Pudding Recipe

Ingredients:

1 loaf of bread

Cooking spray

2 tablespoons cinnamon

1 1/2 cups raisins

1 quart milk

8 ounces sugar

1 tablespoon vanilla

7 eggs

Preparation:

  1. Preheat the oven to 325 degrees.
  2. Cut up one loaf of bread into cubes and place in a greased 9 x 13 pan.
  3. Sprinkle bread with cinnamon and raisins.
  4. Scald milk and sugar together and then add vanilla.
  5. While scalding, slightly beat the eggs in a large bowl.
  6. Slowly add the hot milk mixture into the egg mixture.
  7. Whisk constantly and pour mixture over the bread.
  8. Cover the pan with foil and place bread pudding pan on a cookie sheet in oven filled with water to create a water bath.
  9. Bake at 325 degrees for approximately 30-45 minutes.
  10. The bread pudding is done when custard has just set. Check with a knife in center to ensure no liquid is uncooked.
  11. Refrigerate any unused bread pudding.