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Starfield Vineyards

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Starfield Bread Pudding

Starfield Bread Pudding
Recipe Date:
April 20, 2021
Serving Size:
Cook Time:
Imperial (US)
  • 7 slices of day-old bread, sourdough preferred
  • 2 ozs butter
  • 4 ozs golden raisins
  • 1/8 tsp salt
  • 3 cups heavy cream
  • 1/4 cup corn starch
  • 1/2 cup sugar
  • 1 tsp pure bourbon vanilla extract (like R.R. Lochead)
  • cinnamon and nutmeg to taste
  • Preheat oven to 375 degrees.
  • Taking 3 oz ramekins, rub inside with butter and tear bread into pieces and fit inside.
  • Place ramekins in a 2 ½” deep hotel pan. Add water untill half way point in pan.
  • Combine 2 ½ cups cream, sugar, and salt in sauce pan and bring to simmer.
  • Mix cornstarch and ½ cup remaining cold cream in bowl till smooth.
  • Pouring in a thin stream, add a cup of hot liquid from saucepan to cornstarch.
  • Stir mixture back into remaining hot liquid in saucepan.
  • Stir over low heat until the mixture thickens and comes to boil.
  • Add raisins at this point. Remove from heat, mix in extract.
  • Pour into ramekins, add pieces of butter to top of bread.
  • Place hotel pan into oven, and bake till tops are golden brown and filling is beginning to boil.
  • Do not exceed 15 min in oven as raisins will burn.
  • Remove hotel pan, remove ramekins and let cool.

Serve with salted carmel sauce on top.

Download a printable PDF of this recipe.

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