Bread Pudding With Raisins

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.

8 servings.
 

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