Mirage Bread Pudding

Mirage Bread Pudding

14 eggs
1/2 teaspoon Vanilla
2-1/2 cups sugar

Mix together in medium size mixing bowl until sugar is dissolved.

DO NOT WHIP
1-1/2 quart. half & half
1/2 quart. heavy cream

Add liquids slowly until both are well blended.

6- 8 slices of thick white bread
(Like Texas Toast),1-1/2" thick)
Toasted
1/2 cup granulated sugar
2 tbsp. cinnamon
1 cup raisins

Mix together in small bowl

Lay white bread in deep-dish pan and sprinkle with cinnamon/sugar/raisin mix
on top.

Pour liquid mixture on top of bread,pushing bread down when it begins to
float.

Soak bread well. Cover pan with foil.Place on sheet pan filled with water,in
a preheated 320 degree (moderate heat) oven for l hour or until pudding is
firm on top and no liquid is showing.

Take out of oven, remove foil from pan, let cool and serve.

May be refrigerated for about 2 days and reheated. Cover with plastic wrap
only when storing in fridge.

Do not refrigerate once reheated.

You may serve this with fruit topping, brandy or chocolate sauce.

For the breakfast bread pudding, substitute croissants for the Texas toast.