Go Back

Martha Stewart
Print Recipe

Ingredients
  

  • 2 tablespoons unsalted butter softened, for baking dish
  • 12 ounces brioche or challah cut into 1-inch cubes
  • 2 cups milk
  • 3 cups heavy cream
  • 4 large eggs plus 1 large egg yolk
  • 1 cup sugar
  • ½ teaspoon salt
  • 1 tablespoon pure vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ cup raisins
  • 1 cup boiling water plus more for pan

Instructions
 

  • Butter a 9-by-13-inch baking dish; set aside. Put bread in a large bowl; set aside.
  • Heat milk and cream in a medium saucepan over medium-high heat until just about to simmer; remove from heat.
  • Whisk eggs, yolk, sugar, salt, vanilla, cinnamon, and nutmeg in a medium bowl.
  • Whisking constantly, pour the cream mixture in a slow, steady stream into the egg mixture.
  • Pour over bread; fold to combine. Let stand for 30 minutes, tossing and pressing occasionally to submerge the bread.
  • Meanwhile, soak raisins in 1 cup boiling water for 30 minutes.
  • Preheat oven to 350°F. Drain raisins then stir into bread mixture.
  • Use a slotted spoon to transfer bread to the buttered dish; pour liquid in a bowl over top. Using a spoon, turn the top layer of the bread crust side up.
  • Set dish in a roasting pan; transfer to oven. Pour boiling water into the pan to reach about halfway up the sides of the dish.
  • Bake until golden brown, about 50 minutes. Let dish cool on a rack 10 to 20 minutes.