|Nutritional Guidelines (per serving)|
Bread and butter pudding recipe with a custard mixture and cinnamon and raisins. A brioche bread or butter flavored bread would be excellent in this pudding.
- 5 slices white bread, crust trimmed
- 1/4 cup softened butter
- 1/2 cup raisins
- 1 teaspoon cinnamon
- 3 cups milk
- 2/3 cup sugar
- 4 eggs
- 1 teaspoon vanilla extract
Preheat oven to 350°. Lightly butter a shallow 12x8x2-inch baking dish.
Butter the bread slices generously with the softened butter. Cut each slice into 4 squares. Sprinkle raisins over the bottom of the prepared baking dish then arrange bread squares, buttered side up, over raisins. Sprinkle bread with the cinnamon.
In a saucepan over medium heat, scald the milk just until bubbles form around edge; remove from heat. Add sugar, stirring until sugar is dissolved.
In a large bowl, beat eggs; stir in hot milk mixture then stir in vanilla.
Pour the milk and egg mixture over the bread in baking dish.
Set baking dish in a larger baking pan then add about 1/2 to 1 inch of very hot water to the larger pan.
Bake for 40 to 50 minutes, or until a knife inserted in center comes out clean.
Remove baking dish from the larger pan of water and let cool for about 15 minutes before serving.
Can be served warm or cold with a dessert sauce or other topping.