Bread Pudding

Title:
Bread Pudding

Yield:
1 Servings

Categories:
Puddings




Ingredients:





     4 sl Firm white bread


     1 tb Soft butter (up To 2)


   1/2 c  Raisins


     2    Eggs


   1/3 c  Firmly packed light brown


          -sugar


     1 pn Salt


   1/2 ts Cinnamon


   1/8 ts Nutmeg


 2 1/4 c  Warm milk


     1 ts Vanilla extract


     1 ts White sugar






 Thoroughly grease an 8-inch square or round baking pan. Toast the bread on


 both sides until lightly colored. The bread should remain soft inside.


 Spread butter on both sides of each slice, then cut it up into 1-inch


 cubes. you should have 2 1/2 to 3 cups of bread cubes. Arrange the bread


 cubes in the baking pan; sprinkle with raisins. In a bowl, lightly beat the


 eggs with a whisk. Add the brown sugar, salt, cinnamon, and nutmeg.


 Gradually add the warm milk and vanilla, stirring until combined. Pour the


 mixture over the bread cubes. Let stand for 30 minutes, pressing the bread


 down occasionally to absorb the custard. Sprinkle with 1 teaspoon of sugar


 over the top. Preheat the oven to 325F. Bake the pudding for 50 to 60


 minutes, or until a knife inserted between the center and edge of pan comes


 out clean. The pudding should be golden brown and puffed. Cool on a rack.


 Serve warm or cold with whipped cream and fresh berries.


 


 YIELD: 6 servings


 


 Recipe by: The Great American Dessert Cookbook Posted to EAT-L Digest by


 Sean Coate 
on Aug 31, 1997