- Agoston Haraszthy born (1812)
Cinnamon-Raisin Biscuit Bread Pudding Recipe
- Butter or cooking spray, for greasing the pan
- 2 cups Rachel's Very Beginner's Cream Biscuits, torn or cut into ½-inch pieces
- ½ cup raisins
- 2 cups milk
- 3 large eggs
- ½ cup light or dark brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- ½ teaspoon salt
This bread pudding is the comfort food of childhood. The heady aroma of cinnamon makes it hard to wait for this dish to come out of the oven. As with any casserole, the timing is dependent on the shape of the casserole dish — a deep one will take longer than a shallow one. Whole milk, as in any good pudding or biscuit, is needed.
Preheat the oven to 350 degrees.
Grease a 2-quart casserole dish and add the biscuit pieces. Lightly mix in the raisins.
Beat the milk and eggs in a separate bowl. Stir in the sugar, cinnamon, vanilla, and salt. Pour the mixture over the biscuit pieces. Let the casserole sit about 30 minutes. (Alternatively, pour the casserole ingredients into a large resealable plastic bag and refrigerate overnight.)
When ready to bake, make a water bath by placing a clean tea towel in the bottom of a large shallow baking pan. Move the filled baking dish to the towel-lined pan and pour boiling hot water into the pan until the water reaches halfway up the side of the baking dish. Carefully move the water bath with the baking dish to the oven. Bake for 50 minutes, until a knife inserted in the center comes out clean. Remove from the oven and serve.