Recipes

Bread Pudding with Spices & Raisins

Turn stale bread into sweet dessert with this recipe from Harlem's Lady Lexis Sweets
0 Ratings
Simple Bread Pudding Recipe
Photo: Lady Lexis Sweets 

Owned by mother-daughter duo Dr. Sharon Gonzalez and Lexis Dilligard, Harlem's Lady Lexis Sweets serves up desserts you won't want to put down. And to celebrate the Harlem EatUp! Festival, the confection shop is teaming with Shake Shack (opening in Harlem this fall) for a one-day-only collaboration on Sunday, May 20: Lady Lexis bread pudding with Shake Shack's vanilla frozen custard and salted caramel sauce.

If you're not able to make it to the event, you can easily make your own version at home. Keep in mind that fresher bread will need less liquid than a stale loaf, so go by feel—no matter what, there are enough spices, raisins and butter to make it delicious.

Try the Lady Lexis Sweets x Shake Shack collaboration in person at the Harlem EatUp! Festival.

Bread Pudding with Spices & Raisins

Recipe adapted from Lady Lexis Sweets, New York, NY

Yield: 8 to 12 servings

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Ingredients

20 sandwich bread slices (preferably day-old)

2 teaspoons cinnamon

½ teaspoon nutmeg

½ teaspoon cloves

1 cup sugar

1 cup raisins

1 stick butter, melted (½ cup)

1¾ cups milk

Vanilla ice cream, for serving (optional)

Directions

1. Preheat the oven to 350°. Grease an 8-inch square pan with butter. You can use a 9-by-13-inch pan for a thinner and crisper dish, or a muffin tin for individual servings.

2. Break the bread into small pieces and place in a medium bowl. Add the cinnamon, nutmeg, cloves, sugar and raisins, and stir to combine.

3. Pour in the melted butter and stir to just combine.

4. Add half of the milk and stir the mixture. If it appears to still be dry, add more milk until it becomes wet (until soggy, but not dripping). You may not need to use all the milk.

5. Pour the mixture into the baking pan and bake for about 25 minutes, or until golden brown.

6. Enjoy warm or at room temperature with ice cream.

Stuffed Rigatoni →

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