Re: Custards & Puddings
Bread Pudding With Raisins
3/4 C. butter, softened
1-1/2 C. brown sugar
1 C. raisins
18 thick slices egg bread, cut into large cubes
1 quart half-and-half
8 eggs
3 T. sugar
1 T. vanilla extract
1 t. ground cinnamon
Coat an 8 x 12-inch baking dish with the butter. Sprinkle with brown sugar and raisins. Press bread cubes into the pan.
In a large bowl, combine half-and-half, eggs, sugar, vanilla and cinnamon. Pour over bread.
Preheat oven to 325°F. Bake pudding in a water bath for 1 hour.
Serve warm with Vanilla Custard Sauce or with soft-peaked whipped cream.
Servings: 8
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My most prized heirloom is my great-grandmother's iron skillet.
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