Ruby's Bread Pudding

Name: Ruby's Bread Pudding
Ingredients: 1 baguette (about 24 by 3 inches; 3/4 pound), cut into 1/2-inch-thick slices and ends discarded; 3 cups water; 3 large eggs; 1 (12-ounce) can evaporated milk; 1 stick (1/2 cup) unsalted butter, melted and cooled slightly; 1 cup granulated sugar; 1/4 cup packed light brown sugar; 1 tablespoon vanilla; Rounded 1/4 teaspoon freshly grated nutmeg; 1/4 teaspoon salt; 1 cup raisins; 1 (15 1/4-ounce) can crushed pineapple in juice, drained (1 cup)

12 ingredients

8 steps

Ingredients

1 baguette (about 24 by 3 inches; 3/4 pound), cut into 1/2-inch-thick slices and ends discarded
3 cups water
3 large eggs
1 (12-ounce) can evaporated milk
1 stick (1/2 cup) unsalted butter, melted and cooled slightly
1 cup granulated sugar
1/4 cup packed light brown sugar
1 tablespoon vanilla
Rounded 1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1 cup raisins
1 (15 1/4-ounce) can crushed pineapple in juice, drained (1 cup)

Directions

1

Preheat oven to 350F.
2

Arrange bread in 1 layer in a shallow baking pan just large enough to hold it in 1 layer.
3

Pour water over bread and soak 30 seconds.
4

Turn bread over and soak until softened but not falling apart (parts of crust will remain firm), about 4 minutes more.
5

Squeeze water from bread, then transfer bread to a buttered 13- by 9-inch glass baking dish or other 2 1/2-quart shallow baking dish.
6

Whisk together eggs, milk, butter, sugars, vanilla, nutmeg, and salt and stir in raisins and pineapple.
7

Pour mixture over bread and stir gently until combined well.
8

Bake pudding, uncovered, in middle of oven until custard is just set, 45 to 50 minutes.