BREAD CUSTARD PUDDING WITHOUT OVEN RECIPES

Steps:

• Spread the challah pieces in a single layer on a sheet pan. Transfer to the oven and cook until beginning to brown on the first side, about 5 minutes.
• Remove from the oven and flip the bread pieces over.
• Return to the oven and cook until beginning to brown on the second side, about 4 minutes. Remove from the oven.
• While the bread is toasting, make the custard. In a large bowl, whisk together the sugar and eggs until smooth.
• Add the cinnamon, salt, and nutmeg. Whisk until smooth.
• Add the milk and vanilla and whisk until smooth. The mixture will be quite thin. Keep the whisk in the bowl.
• Grease a 9- by 13-inch or 10.5-inch round baking dish with butter. Alternatively, grease 6 individual ramekins. The exact size of the baking dish isn’t critical since the baking phase uses the probe to judge doneness.Adjust the oven rack to the third position.
• Transfer the toasted bread cubes to the prepared dish. Re-whisk the custard and pour it over the bread. Press down on the bread to make sure that each bread cube is at least partially submerged.
• Tuck the raisins between the bread cubes to ensure they don’t burn. Place the probe in the custard, making sure it is not touching the bottom of the baking dish.
• Transfer to the oven, attach the probe, and cook until the probe reaches its target temperature, about 25 minutes in a large, deep baking dish.
• Serve warm from the oven or at room temperature.

Steps:

• How to Make Bread Pudding
• How To Make Simple Frosting: