Raisin and Cinnamon Bread Pudding

User Rating3.5 Star Rating(3 Reviews)

By Diana Rattray

southernfood.about.com

A bread pudding recipe with eggs, cinnamon, and raisins.

Ingredients:

• 5 slices white bread, crusts trimmed
• 4 tablespoons softened butter
• 1/2 cup raisins
• 1 teaspoon cinnamon
• 3 cups milk
• 2/3 cup sugar
• 4 eggs
• 1 teaspoon vanilla extract

Preparation:

Preheat oven to 350°. Lightly butter a shallow 12x8x2-inch baking dish. Butter bread slices generously with the butter. Cut each slice into 4 squares. Sprinkle raisins over the bottom of the prepared baking dish then arrange bread squares, buttered side up, over raisins. Sprinkle bread with the cinnamon.

In a saucepan, heat milk just until bubbles form around edge; remove from heat. Add sugar, stirring until sugar is dissolved.

In a large bowl, beat eggs; stir in hot milk mixture then stir in vanilla. Pour over bread in baking dish. Set baking dish in a larger baking pan then add about 1/2 to 1 inch of very hot water to the larger pan. Bake at 350° for 40 to 50 minutes, or until a knife inserted in center comes out clean. Remove baking dish from the larger pan of water and let cool for about 15 minutes before serving. Can be served warm or cold. Refrigerate unused portion.
Bread pudding recipe makes 8 servings.