Simple Bread and Butter Pudding with Cinnamon and Raisins

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Simple Bread and Butter Pudding with Cinnamon and Raisins

 

1 teaspoon ground cinnamon

1/4 cup sugar

4 Tablespoons butter, or margarine, more or less as needed, at room temperature

5 slices crust-on white bread

1/2 cup golden raisins

2 cups milk

2 eggs

 

 

 

 

 

Preheat oven to 350 degrees F. Add cinnamon to sugar in cup and mix well. Set

aside.

 

Generously spread one side of each piece of bread with butter or margarine.

Cutting diagonally, slice each in half. Arrange triangle slices in pan, slightly

overlapping, with butter-side up and cut edges facing the same direction, making

a spiral. As you add the bread, sprinkle with sugar, cinnamon, and raisins.

 

Put milk in small bowl, add eggs, and using whisk or fork, mix to blend well.

Pour milk mixture over bread and raisins in baking pan. Set aside for about 15

minutes for bread to absorb liquid.

 

Bake in oven for about 30 minutes, or until top is golden brown.

 

Serve the pudding while still warm in individual dessert bowls. It is eaten

plain or with cream poured over it.

 

Yield: 4 to 6 servings

Prep Time: 15 minutes

Cook Time: 30 minutes

 

Author: The Multicultural Cookbook for Students by Carole Lisa Albyn and Lois

Sinaiko Webb (Oryx Press)

Source: Homecooking @about.com

 

" Simple bread pudding1 is spiced with cinnamon2 and spiked with raisins3. Since

I love raisins, I always add more. This is an easy old-fashioned favorite

dessert. "

 

ChupaNote: used cream instead of milk. Brown sugar instead of white. And way

more cinnamon than 1 t. Spinkle the rasins and brown sugar over each layer of

buttered bread. Used an 8x8 baking tin, buttered, to get a nice crust.

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