Custard and Pudding, Misc Desserts

BREAD PUDDING

  • 4 slices Bread
  • 2 tablespoons Butter or margarine, softened
  • 1/3 cup Cinnamon & sugar
  • 1/3 cup Raisins
  • 3 Eggs, beaten
  • 1/3 cup Sugar, granulated
  • 1 teaspoon Vanilla
  • dash Salt
  • 2 1/2 cups Milk, scalded

    • 1. Preheat oven to 350°. Grease a 1-1/2 qt casserole dish.

    2. Toast bread slices lightly. Spread slices with butter and sprinkle with cinnamon and sugar. Cut each slice into 4 pieces. Arrange pieces, sugared sides up, in prepared dish; sprinkle with raisins.

    3. Mix eggs, sugar, vanilla and salt; slowly stir in milk. Pour over bread.

    4. Place casserole dish in a 8x8x2 inch pan, on oven rack; pour very hot water (1 inch deep) into pan. Bake 65 to 70 minutes, or until knife inserted in center and edge comes out clean. Remove casserole from hot water. Serve warm or cool. Refrigerate leftovers.

    Serves 6 to 8

    Source: Betty Crocker

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Cindy Dunn of Milford, NH. 

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